Rinse quinoa under cold water in a fine-mesh sieve to remove bitterness. In a medium saucepan, combine rinsed quinoa with vegetable broth and bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes.

In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, and minced garlic. Season mixture with salt and pepper to taste.

Chop salad ingredients: thinly slice scallions, roughly chop parsley, measure out dried cranberries and slivered almonds. Toast almonds in a dry skillet over medium heat for 3-5 minutes until golden.

Fluff cooled quinoa with a fork and transfer it to a large mixing bowl. Add sliced scallions, cranberries, toasted almonds, chopped parsley, and crumbled feta. Gently mix ingredients.

Pour dressing over the quinoa salad mixture. Gently toss everything together until evenly coated. Adjust seasoning with additional salt and pepper if needed.

Serve the salad chilled or at room temperature. Add slivered almonds right before serving for crunch.