Pour the water into a saucepan then 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 capsicum, yellow capsicum, red onion, curry powder, coriander, lime juice, sliced almonds, carrots and cranberries. Season to taste with salt and pepper. Chill before serving.