Rinse 1 cup of quinoa under cold water for about 30 seconds. In a medium saucepan, combine rinsed quinoa with 2 cups of water. Bring to a boil, then reduce heat to low and cover. Simmer for 15 minutes until water is absorbed and quinoa is fluffy. Cool completely in a large bowl.

In a small mixing bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of apple cider vinegar, 1 tablespoon of honey, and 1 teaspoon of Dijon mustard. Season with a pinch of salt and pepper to taste. Set aside.

In a large mixing bowl, combine cooled quinoa with a diced apple, ½ cup of dried cranberries, and ¼ cup of chopped parsley. If using, add ¼ cup of sliced almonds. Toss gently.

Pour the dressing over the quinoa mixture and toss gently until well coated.

Transfer the mixed salad to the fridge and chill for at least 30 minutes before serving.