Rinse quinoa well, then combine with water in a saucepan. Bring to a boil, reduce heat to medium-low, cover and simmer for 15 minutes until water is absorbed.

Remove saucepan from heat and let quinoa rest, covered, for 5 minutes. Use a fork to fluff grains, then spread on a tray to cool slightly.

In a small bowl, whisk lemon juice, honey, and olive oil until emulsified. Season with salt and pepper to taste.

In a large bowl, gently toss cooled quinoa with orange segments, dried cranberries, green onions, and toasted almonds until evenly mixed.

Pour the dressing over the salad, then toss lightly to coat everything.

Let the salad rest for 10 minutes to marry flavors, then serve chilled or at room temperature.