Rinse quinoa under cold water. In a saucepan, combine quinoa with vegetable broth and bring to a boil. Stir in cranberries, cover, and remove from heat. Let sit for 15 minutes.

Prepare vinaigrette by whisking together olive oil, maple syrup, Dijon mustard, and apple cider vinegar. Add minced garlic, allspice, salt, and pepper.

Fluff quinoa and cranberries with a fork and let cool for 5 minutes.

In a large bowl, combine cooled quinoa, diced apple, chopped celery, parsley, and candied walnuts. Toss gently.

Pour the vinaigrette over salad, toss gently, and let sit for a few minutes to meld flavors. Serve immediately or chill.