Rinse quinoa thoroughly under cold water, then drain well.

Combine rinsed quinoa and 2 cups water in a saucepan, bring to a boil, then reduce to simmer, cover, and cook for about 15 minutes.

Remove lid, fluff quinoa gently with a fork, and let cool for about 10 minutes.

Stir in chopped parsley, mint, green onions, and dried cranberries.

In a small bowl, whisk together olive oil, lemon juice, honey, salt, and black pepper until smooth.

Pour the dressing over the quinoa mixture and toss gently to combine.