In a small saucepan, bring water and pinch of salt to a boil over high heat; stir in quinoa, reduce heat and bring to a low simmer. Cover pot and cook until all liquid is absorbed (about 16 minutes).
Remove from heat and transfer to a medium bowl. Cool to room temperature. Cover and refrigerate until ready to use.
To the bowl of quinoa, add cranberries, carrots, zucchini, arugula, scallions, cilantro, lemon zest and sprouts. Stir to combine.
In a small jar with a lid, add lime juice, lemon juice, vinegar, oil, salt and pepper. Shake until well blended.
Pour dressing over quinoa and toss to coat evenly. Serve cold or room temperature.