Rinse quinoa under cold water. In a medium saucepan, combine rinsed quinoa and water. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes until water is absorbed.

In a small bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, and season with salt and pepper.

In a large mixing bowl, combine cooled quinoa, diced apple, dried cranberries, and chopped parsley. Add sliced almonds if desired. Toss gently.

Pour prepared dressing over the salad mixture and toss to coat evenly.

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