Combine the quinoa and broth in a medium sauce pan. Bring the quinoa to a boil, then simmer, covered for about 10-15 minutes until liquid is absorbed and quinoa is tender. Transfer to a large bowl and allow to cool for ten minutes.

While quinoa is cooking, dice your apples and chop your onions.

Chop walnuts and lightly toast them in a small pan over medium-low heat. Set aside.

Add the apples, cranberries and green onions to the quinoa.

Sprinkle ground ginger over everything, and then add dressing. Toss to coat.

Top with toasted walnuts and serve immediately.