1) Combine dried cranberries or golden raisins with vinegar in a microwave safe bowl; microwave 1 minute and 15 seconds or until cranberries or raisins are plump. Drain cranberries in a colander over medium bowl, reserving 3 tablespoons vinegar. Discard remaining vinegar.
2) Combine cranberries or raisins, celery, parsley and optional ingredients in a large bowl.
3) Add salt and pepper to reserved vinegar, stirring with a whisk. Gradually add oil, stirring constantly with the whisk. Add cut apples or pears (be sure to drain first if you soaked them in pomegranate juice) and drizzle dressing over salad; toss gently to coat. Cover and refrigerate at least 2 hours (not absolutely necessary).
4) Rinse uncooked quinoa with water (if not already pre-rinsed) and cook per package instructions. Toss salad with the cooked quinoa and sunflower or pomegranate seeds (optional) just before serving. Delicious!