Rinse the quinoa thoroughly under cold water in a fine-mesh strainer. Combine with vegetable broth in a saucepan, bring to boil, then simmer for 15 minutes.

Remove from heat and let it rest covered for 5 minutes. Fluff with a fork and transfer to a mixing bowl to cool slightly.

In a separate bowl, whisk together olive oil, maple syrup, Dijon mustard, apple cider vinegar, minced garlic, and allspice for 30 seconds until well blended.

Add diced apples, chopped parsley, and candied walnuts to the cooled quinoa. Gently fold them in using a spatula.

Pour the vinaigrette over the salad mixture and toss gently until all ingredients are coated.

Serve immediately or refrigerate for about 30 minutes to enhance flavors before serving.