Rinse quinoa thoroughly under cold water for about 30 seconds in a fine-mesh strainer, then let it drain.

Combine rinsed quinoa and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes.

Remove from heat and let it sit covered for an additional 5 minutes to steam.

Whisk together olive oil, lemon juice, honey, mustard, minced garlic, salt, and pepper in a small bowl.

Slice green scallions and chop parsley. Measure out dried cranberries and slivered almonds. Toast almonds in a dry skillet for 3-5 minutes.

Fluff cooled quinoa with a fork and combine with scallions, cranberries, toasted almonds, parsley, and feta in a large mixing bowl.

Pour dressing over the salad and toss gently to coat all ingredients. Adjust seasoning if necessary.