Rinse 1 cup of quinoa under cold water in a fine-mesh sieve.

Combine the rinsed quinoa with 2 cups of vegetable broth or water in a saucepan. Bring to a boil, stir in ½ cup of dried cranberries, cover, and remove from heat. Let sit for about 15 minutes.

Fluff the quinoa with a fork and let it cool slightly in a mixing bowl.

Whisk together ¼ cup of olive oil, 2 tablespoons each of maple syrup, Dijon mustard, and apple cider vinegar in a small bowl. Add minced garlic, allspice, salt, and pepper.

Add 2 diced Gala apples, ½ cup chopped celery, and ¼ cup chopped parsley to the quinoa. Mix in ½ cup of candied walnuts and pour the vinaigrette over the salad. Gently toss.

Serve immediately or cover and chill in the refrigerator for 30 minutes before serving.