In a pot, add 2 cups water. Bring to a boil and add the quinoa, pumpkin puree, cinnamon, ginger, cloves and salt. Turn down the heat to a simmer and cook for 10-12 minutes or until the liquid has evaporated.
Once the liquid has evaporated, take off the heat and stir in the ground flaxseeds. To serve, place some of the porridge in a bowl (optionally add a milk alternative). Top with the maple syrup if using.