Cook quinoa according to package instructions.
Fluff the quinoa and let it cool to room temperature.
Add dried cranberries and sliced almonds to the quinoa.
Toss with a lemon and olive oil dressing.
Season with a pinch of salt and black pepper.
Mix in finely chopped fresh parsley for a burst of color.
Serve chilled for a refreshing and nutritious salad.
A perfect side dish or light lunch option.