Put the almonds in a medium saucepan over medium-low heat and toast, shaking the pan occasionally, until they’re fragrant, 3 to 5 minutes. remove from the pot.
Put the milk, quinoa, and salt in the same pot along with 2/3 cup water and stir. raise the heat to high and bring to a boil. reduce the heat so the mixture bubbles steadily, cover, and cook undisturbed until most of the liquid is absorbed, 15 to 20 minutes.
Fluff the quinoa with a fork, turn off the heat, and let sit another 5 minutes. sprinkle the almonds over the top, drizzle with syrup if you like, and serve right away or refrigerate for up to a week.