Rinse 1 cup of quinoa under cold water in a fine-mesh sieve. In a medium saucepan, combine quinoa with 2 cups of vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes.

Remove from heat and stir in ½ cup of dried cranberries. Cover tightly and let it stand for 15 minutes.

In a small bowl, whisk together ¼ cup of olive oil, 2 tablespoons of maple syrup, 1 tablespoon of Dijon mustard, 2 tablespoons of apple cider vinegar, 1 minced garlic clove, and ½ teaspoon of ground allspice. Season with salt and pepper.

Fluff the quinoa gently with a fork and transfer it to a large mixing bowl. Allow it to cool for about 5 minutes.

Once cooled, add 1 diced Gala apple, ½ cup of diced celery, ¼ cup of fresh parsley, and ½ cup of candied walnuts to the bowl.

Drizzle the vinaigrette over the quinoa and salad mixture. Toss gently until well combined.

Serve immediately or let it chill in the refrigerator for about 30 minutes.