Preheat oven to 200°C. In a small bowl, gently toss the orange segments with 2 tablespoons of brown sugar, and placed on a lined baking tray. In the same bowl, toss together the walnuts, 1/3 cup of brown sugar and melted butter, and place on another lined baking tray. Place both of the trays in the oven for 12 minutes, until the walnuts are candied and crisp, and the oranges are plump and slightly caramelised. Remove and allow to cool.
In a small saucepan, bring the Half & Half, cinnamon, vanilla and salt to almost boiling point over low heat. Slowly and steadily whisk in the quinoa flakes, and cook for 5 minutes, or according to packet instructions, until thickened.
Divide the porridge into bowls and serve with a topping of orange segments, candied walnuts, a drizzle of maple syrup and extra Half & Half for added creaminess.