Start by bringing 1½ cups of water to a boil in a small saucepan over high heat.
Add the rinsed quinoa and let it simmer, covered, until the water is fully absorbed, which should take about 15 minutes.
Transfer the cooked quinoa to a bowl and chill in the refrigerator for 1 to 2 hours.
While the quinoa is cooling, toast the sliced almonds in a small pan over medium heat until they turn golden and become fragrant, which should take approximately 5 minutes.
In a large mixing bowl, combine the toasted almonds, minced carrots, finely chopped red onions, dried cranberries, freshly chopped cilantro, and both the red and yellow bell peppers.
Add the lime juice, olive oil, and curry powder to the mixture.
Toss everything together until it's well combined.
Season with salt, black pepper, and add extra lime juice to your liking.
Notes & Wine Advice
Serve the Cranberry and Cilantro Quinoa Salad as is or alongside sliced cooked chicken breast, if desired.