Meanwhile, in a large, deep skillet, heat the oil until shimmering. Add the red pepper, shallots and a generous pinch each of salt and pepper. Cook over moderately high heat, stirring occasionally, until softened, 5 to 7 minutes. Add the quinoa and cook, stirring, until coated, about 2 minutes. Add the wine and cook until absorbed, about 2 minutes. Add the stock and bring to a boil. Cover the skillet and simmer over moderately low heat until the quinoa is tender and all of the stock is absorbed, 20 to 25 minutes. Remove from the heat and let stand for 15 minutes. Fluff the pilaf with a fork and fold in the arugula, basil and almonds. Season with salt and pepper and serve.