Combine apple juice and 1/4 cup water in a pot and bring to a boil.

Add quinoa to the boiling mixture, stir, and return to a boil.

Reduce heat to low and simmer until most of the liquid is absorbed.

Drain any remaining liquid from the quinoa and return the quinoa to the pot.

Add applesauce, lemon zest, lemon juice, chopped cashews, ground cardamom, and a pinch of sugar to the quinoa.

Mix all ingredients well until combined.

Divide the quinoa pudding evenly into 4 bowls.

Thread half of the raspberries and half of the blueberries onto 4 skewers.

Serve each pudding bowl with a fruit skewer.

Scatter the remaining raspberries, blueberries, and halved strawberries over the pudding in each bowl.

Garnish each bowl with fresh mint leaves.

Dust lightly with cinnamon before serving.