Cranberry Walnut Quinoa Salad

1 cup Quinoa, Organic Whole Grain, Bob's Red Mill or equivalent product
1-1/2 cups Water, Filtered
1/4 cup Peppers, sweet, red bell, fresh,chopped
1/4 cup Peppers sweet, green bell, fresh, chopped
1 medium lime, juiced (or more to taste)
1/4 cup chopped English or Black Walnuts, lightly toasted
1/4 cup grated Carrots, raw
1/2 cup Cranberries, dried, sweetened
1-1/2 teaspoons Hot Madras Curry Powder**
1/4 teaspoon Black Pepper, ground (or to taste)
2 teaspoons Sriracha Chili Sauce
1 teaspoon Kecap Manis
1 tablespoon chopped Cilantro, raw (optional)
1/4 cup sliced Green Onions (optional)

Time does not include quinoa chill time. Speed process up by cooking and chilling quinoa the night before serving. Quinoa may be chilled in a covered mixing bowl to reduce pan usage and easier cleanup.
*Rinse quinoa if not already rinsed variety.
**May use milder curry powder for a less spicy version. I like more!
Kecap Manis is a sweet soy sauce.

Bring water to a boil in a 2-quart saucepan over high heat; cover with a lid to speed up this process. Pour in the quinoa, lower heat to low, recover, and continue simmering until the water has been absorbed, 15 to 20 minutes. Remove from pan to a refrigerator storage container, and chill in the refrigerator until cold. May be done the night before or earlier in the day.
In a mixing bowl, combine the red bell pepper, yellow bell pepper, red or green onion, curry powder, cilantro, lime juice, Kecap Manis, toasted walnuts, carrots, cranberries, and chilled quinoa. Season to taste with Sriracha chili sauce. Chill before serving to meld flavors.

Serving Size: 6 tightly packed 1/2-cup servings.