In a medium saucepan, combine 1 cup of rinsed quinoa with 2 cups of water. Bring to a boil, then reduce heat to low and simmer for about 15 minutes. Allow it to cool.

In a small mixing bowl, whisk together 1/4 cup of olive oil, 2 tablespoons of apple cider vinegar, 1 tablespoon of honey, and 1 teaspoon of Dijon mustard. Season with salt and pepper to taste.

In a large bowl, add the cooled quinoa, diced apple, dried cranberries, chopped parsley, and sliced almonds. Gently fold together and toss with the dressing.

Cover and refrigerate the salad for at least 30 minutes. Serve it cold or at room temperature.