Rinse the quinoa under cold running water in a fine-mesh sieve for about 1-2 minutes.

In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes.

In a mixing bowl, whisk together olive oil, maple syrup, Dijon mustard, apple cider vinegar, garlic, allspice, salt, and pepper to create the vinaigrette.

Fluff the cooked quinoa with a fork, let it cool, then combine with diced apples, chopped celery, parsley, and walnuts in a large bowl.

Pour the vinaigrette over the salad mixture and toss gently to coat. Adjust seasoning if necessary.

Serve immediately or chill in the refrigerator for about 30 minutes before serving.