1. Toast quinoa in a  skillet over medium high heat stirring frequently until quinoa is fragrant and make a continuous popping sound (about 5- 7 minutes).

2. In a small saucepan, bring water and pinch of salt to a boil over high heat; stir in toasted quinoa, reduce heat and bring to a low simmer. Cover pot and cook until all liquid is absorbed (about 15 minutes).

2. Remove from heat and transfer to a medium bowl. Cool to room temperature. Cover and refrigerate until ready to use.

3. To the bowl of quinoa, stir in cranberries, carrots, red and yellow peppers, red onion and cilantro until mixed.

4. In a small bowl, mix together lime juice, oil, salt and ground red pepper and pour over quinoa-cranberry mixture; toss to coat evenly. Cover and refrigerate at least 2 hours before serving. Does not have to be served cold.