In a pot, combine plain soy milk, and water. Bring liquid to a boil. Stir in quinoa. Cover and continue cooking until liquid is absorbed. Allow to rest for 10 minutes. Stir in 1 Tbsp honey. Hold hot until ready to use.
Cut each pear into 6-8 pieces, depending on the size, discarding the stems and seeds. Toss sliced pears with remaining 2 Tbsp honey, and balsamic vinegar. Roast at 350*F on a parchment lined sheet tray for 15 minutes or until tender and slightly caramelized.
For each serving, place 1 cup quinoa in a bow and top with 1/3 cup roasted pears (2-1/2 oz wt) and 2 Tbsp. Greek yogurt, Garnish with 1/2 tsp. chia seeds, and 1 Tbsp sliced almonds.