In a saucepan, bring quinoa and water to a boil. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed about 10 to 15 minutes. Set aside to cool.
In a small bowl, whisk olive oil, lime juice, salt, pepper, red pepper flakes, and garlic.
Combine quinoa, tomatoes, cucumber, red onion, corn, capers, fruit, nuts, carrots, sweet peppers, pimento peppers and feta cheese. Pour dressing over quinoa mixture; toss to coat. Stir in chandon beni and chives; season with salt and black pepper. Serve immediately or chill in the refrigerator.