In a medium saucepan, bring 2 cups of water or vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, and cover. Simmer for about 15 minutes, or until the quinoa is tender and the liquid is absorbed. Remove from heat and fluff the quinoa with a fork. Let it cool to room temperature.

1. While the quinoa cools, dice the cucumber, red bell pepper, and thinly slice the red onion. Set them aside in a large mixing bowl.
2. In a small bowl or jar, whisk together the olive oil, apple cider vinegar (or lemon juice), maple syrup (or honey), curry powder, cumin, turmeric, and cinnamon (if using). Season with salt and pepper to taste. Whisk until the dressing is smooth and well-combined.
3. Add the cooled quinoa to the bowl with the vegetables. Toss in the raisins or dried cranberries (if using), and chopped cilantro or parsley. Pour the curry dressing over the salad and toss everything together until evenly coated.
4. Sprinkle the toasted almonds or cashews on top for added crunch. Serve immediately, or refrigerate the salad for 30 minutes to let the flavors meld together.