In a saucepan over medium-high heat, combine the quinoa and water and bring to a boil. Reduce the heat to low, cover, and cook for 15 minutes, or until the water is absorbed. Set aside, covered, to steam for 5 minutes. Fluff the quinoa with a fork and transfer to a bowl. Cover and refrigerate for at least 1 hour, or until chilled.
Add the cranberries, almonds, parsley, and scallions to the quinoa and toss to mix.
In a small bowl, whisk together the lemon, or lime juice, oil, salt, and pepper. Pour the dressing over the quinoa mixture and toss well to combine. The salad can be stored in the refrigerator for 2 to 3 days.