Cranberry and Cilantro Quinoa Salad

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 before serving.