Rinse quinoa under cold water in a sieve until water runs clear. Bring 225 ml (approximately 1 cup) of water to a boil in a pot, add quinoa and cook, covered, on low heat until water is absorbed, about 12 minutes. Remove from heat and let stand, covered, for 10 minutes.
Meanwhile, in a non-stick frying pan over medium heat, toast almonds until lightly browned. Transfer to a plate; let cool. Season quinoa lightly with salt and mix in 1/2 tablespoon olive oil.
Heat remaining oil in a non-stick pan over medium heat. Cook quinoa, stirring, until crispy and brown, 8-9 minutes.
Stir in curry powder and almonds. Continue cooking until toasted and fragrant, about 1 minute more. Season with salt and pepper and serve immediately.