Rinse quinoa thoroughly under cold water. In a medium saucepan, bring vegetable broth or water to a rolling boil. Add quinoa and cranberries, stir, cover, reduce heat, and simmer for 15 minutes. Let it stand covered for 5 minutes, then fluff with a fork.

In a small mixing bowl, combine olive oil, maple syrup, Dijon mustard, and apple cider vinegar. Add minced garlic, allspice, salt, and pepper to taste. Whisk until smooth.

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

Cover and chill in the refrigerator for about 30 minutes before serving.