Rinse quinoa under cold water. Combine with vegetable broth in a saucepan and bring to a boil. Reduce heat, cover, and simmer for 15 minutes until liquid is absorbed.

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

Once quinoa has cooled slightly, transfer to a large salad bowl. Add chopped apples, cranberries, celery, parsley, and walnuts. Mix gently to combine.

Drizzle vinaigrette over the salad and toss gently to coat all ingredients evenly.

Serve immediately or chill in the refrigerator for up to 30 minutes before serving.