In medium sauce pan, bring quinoa and water to boil. Cover, reduce heat and simmer until water evaporates, approximately 15 minutes.
Meanwhile, toast almonds and walnuts in small dry sauté pan until nice and golden but not burnt. Remove from heat and sprinkle with cinnamon.
Combine quinoa, nuts and berries in breakfast bowls. If desired, drizzle with Agave or honey. (If using coconut milk, you do may not want any sweetener. The coconut milk makes it plenty sweet enough.)
Pour coconut cream over the mixture and enjoy!