Combine the quinoa, milk, tea bags and salt in a sauce pot. Turn the heat to medium high and bring to a boil. Keep an eye on this because the milk can go from barely simmering to OMG IT'S A VOLCANO OF MILK very quickly. Boil for 1-2 minutes, stir the quinoa, then squeeze the tea bags out with a spoon and remove them. Reduce the heat to a simmer, cover, and cook the quinoa for 11 minutes for a chewier texture or up to 15 for completely soft quinoa. 

Meanwhile, add the shredded coconut and almonds to a dry pan. Cook over medium heat, stirring occasionally, until lightly browned and fragrant. Remove. 

To serve, divide the quinoa up among bowls, drizzle with maple syrup, and top with coconut, almonds, and more nut milk, to taste. The quinoa will keep well in the fridge for up to 5 days. Simply reheat in the microwave with a little more milk and serve as usual.