In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed. Remove from the heat.
In a large bowl, combine the quinoa, jicama, celery and raisins. In a small bowl, whisk the oil, lemon juice, salt and cinnamon. Pour over quinoa mixture and toss to coat. Cover and refrigerate for at least 1 hour.