Begin by rinsing quinoa under cold running water in a fine-mesh strainer. In a saucepan, combine with vegetable broth. Bring to a rolling boil, reduce to low, cover and simmer for 15 minutes until liquid is absorbed. Fluff with a fork.

In a small bowl, whisk together olive oil, maple syrup, Dijon mustard, and apple cider vinegar. Add minced garlic, a pinch of allspice, and salt and pepper to taste. Whisk until emulsified.

Once the quinoa has cooled for about 5 minutes, transfer it to a large mixing bowl. Add diced apple, diced celery, chopped parsley, and candied walnuts. Stir gently to incorporate all ingredients.

Pour the prepared vinaigrette over the quinoa apple mixture. Toss gently to coat all ingredients with the dressing. Serve immediately or chill for 30 minutes for flavors to meld.