Place the milk, cream, sugar and pinch of salt into a small pan. Scrape the seeds out of the vanilla pod and add to the pan along with the pod. Mix and bring to the boil. Reduce the heat and continue to cook for 30 minutes stirring regularly. Meanwhile, milk together the diced strawberries with the icing sugar, orange juice and zest. When the quinoa is cooked, allow to cool down for 5 minutes before serving into jars or ramekins. Spoon the marinated diced strawberries on top and sprinkle over the chopped pistachios.