Add quinoa to a fine-mesh strainer, rinse under running water, drain and set aside.
Add 2 tablespoons of olive oil to a medium-size saucepan fitted with a lid. Heat oil over medium heat and then add minced garlic and onions. Continuously stir until onions are translucent, approximately 3 minutes.
Add the washed quinoa to the saucepan. Add the water and salt. Bring quinoa to a boil, cover with the lid and reduce to a simmer until all of the water is absorbed, approximately 20 minutes.
Check the quinoa, and allow to cook another 5 to 10 minutes longer if needed. The grain should look more translucent and the water absorbed. The quinoa should not look soggy.
Turn off the heat and allow it to sit covered for 5 to 10 minutes to finish cooking.
Taste and season with more salt and freshly cracked pepper to your liking.
Add the bell pepper, cranberry, almonds, and cinnamon to the cooked quinoa, stir to combine.
Add the mint, just before serving gentlly stir into the quinoa. Garnish with additional mint if desired.