In a medium saucepan, bring 2 cups unsweetened vanilla almond milk to a gentle boil over medium-high heat.

Stir in 1 cup uncooked quinoa and 2 tablespoons zero-calorie sweetener of choice. Cover, reduce heat to low, and simmer until most of the milk is absorbed and the quinoa is tender, about 20–25 minutes. (Uncover and stir once or twice if it begins to stick.)

Remove the pot from the heat and stir in the remaining 2 tablespoons zero-calorie sweetener of choice. Fluff the quinoa with a fork.

Divide the cooked quinoa evenly between 4 bowls.

In a small bowl, combine 1/2 cup vanilla protein powder with 3–4 tablespoons unsweetened vanilla almond milk. Start with 3 tablespoons and stir until smooth; add the fourth tablespoon only if needed to reach a frosting-like consistency.

Dollop or spread the protein “frosting” on top of each bowl of quinoa and sprinkle with sprinkles.

Pour a little additional unsweetened vanilla almond milk over each bowl to loosen, if desired, and serve.