Place quinoa in a fine mesh strainer and rinse well under cold water. Cook according to package instructions. Set aside and allow to cool.
In a large bowl, add celery, pepper, carrots, scallions, cranberries and apricots.
Combine vinaigrette ingredients in a bowl, whisking to combine.
Add quinoa to the bowl and pour vinaigrette over, tossing to combine. Chill for at least ½ hour to let the flavors develop.
Quinoa has a natural coating called saponin that can taste bitter and soapy if it is not removed. Some brands will rinse the quinoa prior to packaging, but to be safe I always rinse it before cooking.