In a medium saucepan, combine quinoa, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let sit for 5 minutes, then fluff with a fork and let cool.

While the quinoa is cooking, prepare the crispy shallots. Soak the sliced shallots in buttermilk for 10 minutes. In a separate bowl, mix flour and paprika. Heat oil in a frying pan over medium heat. Dredge the soaked shallots in the flour mixture and fry until golden brown, about 3-4 minutes. Drain on paper towels and set aside.

In a small bowl, whisk together honey, Dijon mustard, apple cider vinegar, olive oil, salt, and pepper to create the dressing.

In a large bowl, combine the cooled quinoa, diced apple, dried cranberries, chopped nuts, feta cheese (if using), and parsley. Drizzle with the honey mustard dressing and toss to combine.

Top the salad with crispy shallots just before serving to maintain their crunch.