Cook quinoa according to package directions, using chicken broth instead of water and adding parsley once it boils. Set aside to cool.

Meanwhile, chop onion, celery, and tomatoes. Drain and rinse beans. Zest and juice lemon.

Place the cooled quinoa into a large bowl. Gently stir in onion, celery, tomatoes, black beans, lemon juice, 1 tablespoon lemon zest, cranberries, oil, and almonds. Season to taste with salt and pepper.

Cover and refrigerate for at least 1 hour before serving.