Start by cooking the quinoa. In a medium saucepan, combine the rinsed quinoa, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside to cool.

While the quinoa is cooling, prepare the crispy shallots. Soak the sliced shallots in buttermilk for about 10 minutes. In a separate bowl, place the flour. Heat about 1 inch of vegetable oil in a frying pan over medium heat. Dredge the soaked shallots in flour, shaking off excess, and fry in batches until golden brown and crispy, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels.

In a small bowl, whisk together the honey, Dijon mustard, apple cider vinegar, olive oil, and season with salt and pepper to taste.

In a large bowl, combine the cooled quinoa, diced apple, dried cranberries, toasted walnuts, green onions, and parsley. Pour the dressing over the salad and toss gently to combine.

Top the salad with the crispy shallots just before serving to maintain their crunch.