Over medium heat, stir and toast the silvered almonds until golden. Add the quinoa and toast a few more minutes until quinoa begins to darken. Transfer the toasted quinoa and almonds to a 2-quart saucepan and add the remaining ingredients. Bring to a boil, covered, then reduce the heat to simmer for 15 to 20 minutes. Remove from heat and allow to sit for 5 minutes. Fluff gently with a fork and serve.
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