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Rinse your quinoa under cold water using a fine-mesh sieve to remove any bitterness.
In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes, or until liquid is absorbed and quinoa is tender. Let stand, covered, for 5 minutes. Fluff with a fork.
While quinoa cooks, prepare the dressing. In a small bowl, whisk together Dijon mustard, maple syrup, apple cider vinegar, extra virgin olive oil, minced garlic, ground allspice, black pepper, and kosher salt until smooth.
In a large bowl, gently combine the cooked quinoa, chopped celery, dried cranberries, diced apple, chopped parsley, and candied walnuts.
Pour the dressing over the quinoa mixture and toss gently to coat everything evenly.
Serve immediately or chill in the refrigerator for later. The flavors meld and deepen as it sits.