Bring water to the boil over high heat, then pour in the quinoa; continue to simmer over low heat until the water has been absorbed, 15 to 20 minutes. Transfer into a mixing bowl, and chill in the fridge until cold.
Stir in the diced peppers and red onion and carrots. Mix in lime juice, fresh coriander, curry powder, sliced almonds and cranberries. Season to taste with salt and pepper. Chill again before serving.