Rinse quinoa under cold water to remove bitterness. In a medium saucepan, combine rinsed quinoa with water and bring to a boil. Reduce heat, cover, and simmer for 15 minutes, then allow to cool.

In a small bowl, whisk together olive oil, apple cider vinegar, honey, and Dijon mustard until smooth. Season with salt and pepper to taste.

In a large mixing bowl, combine cooled quinoa, diced apple, dried cranberries, chopped parsley, and sliced almonds (if using). Toss gently to distribute ingredients, then drizzle dressing and toss again.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to develop. Serve chilled or at room temperature.