Rinse quinoa thoroughly. Mix the quinoa and water in a small pot, bring to a boil, and reduce heat to a gentle simmer. Cook for 10-15 minutes, or until all the liquid is absorbed. Fluff quinoa with a fork, and set it aside to cool completely.
Mix quinoa, celery, carrot, cranberries, parsley, mint, and green onion in a large bowl.
Whisk lemon zest, olive oil, peppers, salt, and lemon juice until combined. Pour over quinoa mixture and toss.