Heat quinoa and water to boiling in a 2 quart saucepan; reduce heat and simmer covered for 12-15 minutes or until tender.
Remove pan from heat and let sit 5 minutes then fluff quinoa with a fork and cool to room temperature.
Add carrots, almonds, cranberries and parsley to blend.
Mix oil and vinegar together and drizzle over quinoa salad; mix well.
Serve warm or refrigerate for a chilled whole grain salad.
77 calories from fat (37%)
1g saturated fat