Rinse quinoa under cold water to remove bitterness. Combine with vegetable broth in a saucepan, bring to a boil. Stir in cranberries, cover, and remove from heat after 15 minutes. Let it sit for 5 minutes, then fluff with a fork.

In a small bowl, whisk together olive oil, maple syrup, Dijon mustard, and apple cider vinegar. Add minced garlic, allspice, salt and pepper. Whisk until emulsified.

In a large bowl, combine fluffed quinoa, diced apples, chopped celery, fresh parsley, and candied walnuts. Pour vinaigrette over and toss until coated.

Serve immediately or chill for 30 minutes before serving. Best served cold or at room temperature.