Rinse quinoa under cold water, then combine with water in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat and let cool.

Finely shred red cabbage and place in a large mixing bowl.

Grate carrots, dice red bell pepper, slice green onions, and chop parsley. Add to the bowl with cabbage.

In a small bowl, whisk together olive oil, apple cider vinegar, honey or maple syrup, Dijon mustard, salt, and pepper.

Add cooled quinoa to the bowl with vegetables, pour dressing over, and toss gently. Chill in the refrigerator for at least 30 minutes before serving.