Combine quinoa with water or broth in a stock pot and bring to a boil over high heat, then cover and reduce to a simmer for 15 minutes with a steady bubble visible at the edges. Fluff the quinoa off heat and cool completely until no steam rises.

Bring a separate pot of water to a boil and blanch the broccoli florets for 2 minutes until bright green and just-tender. Shock immediately in ice water to stop cooking, then drain well so no water clings.

Whisk apple cider vinegar, olive oil, honey, Dijon mustard, garlic powder, salt, and black pepper together until the mixture looks smooth and emulsified with no mustard streaks.

In a large bowl, combine cooled quinoa, blanched broccoli, diced apples, dried cranberries, seeds, sliced green onions, and finely diced red onion. Toss until evenly distributed and you can see broccoli and apple pieces throughout.

Pour vinaigrette over the salad and toss to coat so the quinoa looks lightly glossy rather than dry. Add another quick toss if you see any pale quinoa patches.

Chill for 15 minutes, then toss again before serving for even flavor and texture.