Cranberry And Cilantro Quinoa Salad

CRANBERRY AND CILANTRO QUINOA SALAD
This is a very light tasting dish. Excellent as is or have fun experimenting! Try adding some more lime juice and hot peppers or hot pepper sauce and add in some garlic. Allow for time to sit in the fridge for about an hour so the flavors can blend.  
 
1 1/2 cups water
1 cup uncooked quinoa, rinsed
1/4 cup red bell pepper, chopped
1/4 cup yellow bell pepper, chopped (use all one color if thats what you have on hand)
1 small red onion, finely chopped
1-1/2 teaspoons curry powder
1/4 cup chopped fresh cilantro
1 lime, juiced
1/4 cup toasted sliced almonds
1/2 cup minced carrots
1/2 cup dried cranberries
salt and ground black pepper to taste
  
~ Pour the water into a saucepan, and cover with a lid
~ Bring to a boil over high heat, then pour in the quinoa, recover, and continue to simmer over low heat until
   the water has been absorbed, 15 to 20 minutes
~ Scrape into a mixing bowl, and chill in the refrigerator until cold
~ Once cold, stir in the red bell pepper, yellow bell pepper, red onion, curry powder, cilantro, lime juice, 
   sliced almonds, carrots, and cranberries
~ Season to taste with salt and pepper
~ Chill for about an hour before serving