Using a fine mesh strainer, vigorously rinse 1 cup of dry quinoa under a faucet (unless you are using pre-rinsed quinoa, which will be labeled as such on the package).

In a medium saucepan, place rinsed quinoa, and 1 ¾ cups of water (use 2 cups if your quinoa is pre-rinsed and dry). Place saucepan on stovetop on medium-high heat.

Once quinoa/water mixture is boiling, cover saucepan and turn stovetop down to medium/low heat to simmer for about 15 minutes, or until quinoa is thoroughly cooked and fluffy.

Chop onion and mince garlic, if not done already. Chop fresh spinach and cilantro and set aside.

In a large skillet or frying pan, heat 2 tablespoons of extra virgin olive oil (or other neutral vegetable oil of your choice) on medium-high heat for about 20 seconds. Add onion to the pan and saute for 3-5 minutes, or until onion is nearly translucent. When onion is nearly done, add minced garlic to pan.

Next, add to your pan raisins, water, maple syrup, lemon juice, cumin, turmeric, paprika, cinnamon, salt, and curry powder (if desired) and cayenne pepper (if desired). Stir to combine and cook for 2-3 more minutes until well-combined and fragrant.

Add spinach to your pan, allowing spinach leaves to wilt for about 30 seconds before adding cooked quinoa.

Add cooked quinoa to your skillet, carefully stirring to combine.

Top curried quinoa with chopped cilantro and sliced almonds. Serve warm.