Rinse the quinoa and transfer to a medium saucepan. Add 1 C water, 1/2 C coconut milk and the cinnamon stick. Mix well to combine.
Bring to a boil over medium-high heat. Reduce heat to low and simmer for 15 minutes.
Remove from heat and transfer to a bowl.
Add the remaining coconut milk, light coconut milk, oats, shredded coconut, coconut nectar, vanilla bean paste, ground cinnamon and ground cardamom. Mix well to combine, cover and refrigerate overnight.
To make the caramelized grapefruit, slice the grapefruit into thick disks then halve the slices. Cut around the rind to remove the fruit. Cut out the middle to remove the skin and pips.
In a medium skillet, add 2/3 C water, pomegranate molasses, honey and vanilla bean paste. Whisk to combine.
Over medium-high heat, bring to a boil. Add the grapefruit slices and boil for 5 - 7 minutes, turning once, to caramelize the fruit.
To serve, spoon the bircher into a bowl, top with caramelized grapefruit + drizzle with grapefruit syrup from the pan.