Heat the butter in a saucepan over medium heat. Add the quinoa and stir. Cook for a few minutes, stirring often, so the quinoa can toast in the butter.
Pour in the coconut milk and water. Add the vanilla, cinnamon, nutmeg, allspice and a big pinch of salt. Bring the mixture to a boil then reduce it to a simmer. Cover and cook until the liquid is absorbed, about 15 minutes. Remove it from the heat and fluff it with a fork.
To serve, add ½ cup cooked quinoa to the bowl. Drizzle with more coconut milk or you choice of milk or cream. Top with blood oranges, pistachios and pomegranate arils. Add another sprinkle of cinnamon.
This will make 4 servings, so you can either make it to serve 4 people or store the rest of the cooked quinoa and toppings in the fridge until ready to use!