Using a large, fine-mesh sieve, rinse quinoa thoroughly under cold water first; this gets rid of any bitter taste.
Bring 4 cups water to boil. Reduce heat to low, stir in quinoa, and cook until tender, about 15 minutes. Remove from heat and keep covered for 5 minutes. Transfer to a large bowl.
Meanwhile, in a small bowl combine olive oil, yogurt, red wine vinegar, 1 teaspoon curry powder, and 1/4 teaspoon turmeric. Whisk until smooth.
Add yogurt sauce to quinoa and stir until evenly coated. Add carrots, cranberries, almonds, red onions, mint, and scallions and toss to combine. Season to taste with salt and pepper and serve at room temperature.