Bring water to a boil in a medium saucepan. Add quinoa and 1 tsp salt and pepper. Reduce heat to low, cover and simmer for 20 minutes or until tender and most of the liquid has been absorbed. Fluff with a fork.
While quinoa is cooking, season chicken with 1 tsp salt and pepper. In a large non-stick pan over medium heat, add oil and brown the chicken thighs 5 minutes on each side. Remove from pan and place into a baking dish. Set aside.
Add peppers, onion, garlic, mushrooms and curry powder to same non-stick pan. Sauté for 5 minutes. Add sauce and raisins. Stir and place over chicken.
Bake uncovered for 45 minutes or until fully cooked. Serve over quinoa and garnish with scallions and almonds.