Rinse the quinoa under cold running water in a fine mesh strainer. In a medium saucepan, combine with vegetable broth. Bring to a boil, then reduce to a simmer and cook for about 15 minutes.

Remove from heat, stir in dried cranberries, cover, and let sit for an additional 5 minutes. Fluff quinoa gently with a fork.

In a small bowl, whisk together olive oil, maple syrup, Dijon mustard, apple cider vinegar, minced garlic, pinch of allspice, salt, and pepper.

In a large bowl, combine fluffed quinoa with diced apples, chopped parsley, sliced celery, and candied walnuts. Toss gently.

Drizzle prepared vinaigrette over the salad and toss gently until well-coated.

Serve immediately or chill in the fridge for about 30 minutes to enhance flavor.