Preheat oven to 300˚ and cover a baking tray with parchment (or silpat.)
Combine quinoa flakes, almond slices and salt, then stir together oil and syrup. Pour over the flakes and continue to stir until everything is well coated.
Place mixture on the baking tray and press down with the spoon or your hand, making sure the mixture is compact and tight together. Bake for 30 to 40 minutes, checking once or twice to make sure the granola isn't browning too quickly (I've found different ovens handle this lower temperature a bit differently). After thirty minutes, check every 5 minutes or so until the granola is a nice golden color and there are no wet spots. Remove from oven and let cool completely.
Once cool, break the granola into pieces (if you don't wait, the granola won't be as clumpy). Store in an airtight container for up to a week.