In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until quinoa is cooked and water is absorbed. Remove from heat and let it cool.

In a large bowl, combine the cooked quinoa, dried cranberries, chopped dried apricots, chopped dried figs, mixed nuts, and chopped fresh parsley.

In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper to make the dressing.

Pour the dressing over the quinoa mixture and toss until everything is well coated.

If desired, sprinkle crumbled feta cheese on top.

Chill the quinoa salad in the refrigerator for at least 30 minutes before serving.