Thoroughly rinse the quinoa to remove any bitter taste.
Place the quinoa, water (or stock) and curry powder in a medium sauce pan with a lid and bring to a boil. Cover and cook for 15 minutes. After 15 minutes, remove from heat and let sit, with the lid on, for 5 minutes. Remove the lid, fluff the quinoa, and set aside to cool.
In a large bowl, combine the peppers, onion, raisins, almonds mint, and parsley. Stir in the quinoa.
Combine the rice wine vinegar with the oil and then gently stir into the salad.
Refrigerate to let all the flavors mingle.