In a large bowl, combine almonds with maple syrup and cinnamon; toss to coat almonds, then transfer to a baking sheet and bake in the oven for 15 minutes or until toasted. Remove from oven and set aside to cool.
Meanwhile, bring water to a boil over medium heat; add quinoa and cook, covered for 20 minutes until tender. Remove from heat; set aside.
Add 1 Tbsp. olive oil to a large skillet; add cooked quinoa and cook for 5 minutes, stirring often. When quinoa is golden brown and toasted, remove from heat and transfer to a large bowl with remaining ingredients. Gently toss to combine.