Drain soaked quinoa then rinse thoroughly. Add to a medium size pot along with coconut milk and bring to a boil. Reduce to a simmer then stir in honey, vanilla and salt. Cook for 15 minutes, stirring intermittently. After 15 minutes, most of the coconut milk should be absorbed. Remove from heat, cover and allow the quinoa to steam for 15 additional minutes. Serve warm topped with compote, nut butter and hemp seeds. Pour in additional coconut milk, if desired, and enjoy!Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.