In a saucepan over medium-high heat, cook quinoa with water, cinnamon stick, cloves, lemon peel, and salt, until quinoa is very soft and the water has evaporated (around 15-20 minutes since the water boils).
Lower the heat. Add sweetened condensed milk, coconut milk, and continue cooking, stirring every now and then. It should have a creamy consistency.
Turn off the heat, transfer the cooked quinoa to a container, sprinkle with powdered cinnamon, let cool, and put in the fridge - covered - until ready to serve.
To cook the pineapple: in a sautée pan over high heat, melt the butter, add pineapple, cinnamon stick, and sugar. Cook for 5 minutes or until everything is juicy and looks cooked. Turn off the heat. Reserve the pineapple.
To serve: In wine, champagne or martini glasses, pour a little quinoa, followed ve tablespoon of pineapple, and keep making layers.
Finish with pineapple and garnish with squares of fresh coconut. Serve at once.