Rinse quinoa well with water to remove bitter coating; drain.
Place almonds in a medium saucepan over medium-high heat. Stir frequently until almonds are toasted and fragrant, about 3-4 minutes. Set aside.
Combine quinoa, water, raisins, cinnamon, and nutmeg in the same saucepan. Bring to a boil, cover, and reduce to a simmer for 10 minutes. Stir in the oats, replace cover, and cook for an additional 6 minutes. Add the almonds and sugar. Top with vanilla yogurt, milk, soymilk, or half and half cream, if using. Serve immediately.