Put the quinoa into a medium pot. Add the milk, 1/2 cup water, the sugar, almond extract, nutmeg and cinnamon stick. Stir well to combine.
Bring to a simmer over medium-high heat. Reduce the heat to medium-low and place a lid, slightly ajar, on the pot. Simmer, stirring occasionally, until the quinoa is tender and the mixture has thickened slightly, 25 to 30 minutes, adjusting the heat as needed to keep a low simmer on the mixture.
Meanwhile, combine the fruit and orange juice in a small microwave-safe bowl. Heat until simmering, about 30 seconds. Set aside to allow the fruit to plump while the quinoa is cooking.
When the quinoa is tender, remove the cinnamon stick and whisk about 1/2 cup of the hot pudding into the beaten egg until combined. Whisk the egg mixture back into the pot. Cook until slightly thickened, about 2 minutes. Remove from the heat and stir in the plumped fruit and any liquid in the dish. Serve warm or at room temperature garnished with a pinch of freshly grated nutmeg and more dried fruit, if desired.
Per serving: Calories: 243; Total Fat: 4 grams; Saturated Fat: 1 gram; Protein: 10 grams; Total carbohydrates: 43 grams; Sugar: 25 grams; Fiber: 2.5 grams; Cholesterol: 52 milligrams; Sodium: 67 milligrams
NotesCook's Note: If you like your puddings a little saucier, adjust the consistency with a few extra tablespoons of milk while stirring in the fruit.