1. Combine rinsed quinoa and water in a saucepan and bring to a boil.

2. Reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.

3. Remove from heat and let quinoa sit, covered, for 5 minutes; then fluff with a fork and let cool.

4. In a small bowl, whisk together olive oil, orange juice, honey, apple cider vinegar, salt, pepper, and orange zest until emulsified.

5. In a large bowl, combine cooled quinoa, diced apples, cranberries, toasted pecans, and parsley.

6. Drizzle the honey-orange dressing over the salad and toss gently until evenly coated. Serve immediately or chill before serving.