1Rinse quinoa thoroughly by placing in a fine-mesh strainer and holding under cold running water until water runs clear; drain well.
2In 2-quart saucepan, melt butter over medium heat. Cook onion, celery, apple and quinoa in butter 5 minutes, stirring occasionally.
3Stir in vegetable stock and orange juice. Heat to boiling; reduce heat. Cover; simmer 15 to 20 minutes or until all liquid is absorbed and quinoa is tender. Fluff with fork.
4Stir in cranberries, nuts, cheese and salt. Sprinkle with parsley.