Spread the almonds and pumpkin seeds on a baking sheet and bake until lightly toasted and fragrant, about 7 minutes.
Let cool before coarsely chopping the nuts.
Rinse the quinoa thoroughly and drain. Bring 2 cups (474 ml) of water to a boil in a medium saucepan. Add the quinoa and return to a boil. Stir the quinoa, cover and reduce heat. Simmer until the quinoa is tender but still chewy, about 15 minutes. Fluff the quinoa with a fork; let cool.
Whisk together maple syrup, shallot, curry powder, salt and lemon juice in a large bowl. Season with pepper.
Serve as is or use as a stuffing for collard wraps.
~Note from Veggie Inspired: I opted to add some chopped green onions to the salad as well.