Cook quinoa in a saucepan of boiling water for 10 minutes or until tender. Drain. Combine mince, garlic, garam masala, one teaspoon sea salt and half the almonds in a bowl. Heat the oil in a fry pan over medium-high heat. Working quickly, roll the lamb mince mixture into teaspoon-sized balls, dropping each into fry pan as you roll. Cook, shaking the pan occasionally, until just cooked. Transfer to a bowl and cover to keep warm. For the dressing, put all ingredients in a screw-top jar and shake until combined. Divide quinoa among serving bowls. Arrange olives, tomato and kofta on the top. Drizzle with dressing and serve with mint, feta and remaining almonds.