Bring water or broth to a boil over high heat. Add the quinoa and buckwheat. Cover and simmer without disturbing for 20 minutes. Uncover (all of the water should be absorbed), remove from heat, and let sit until cool. Fluff with a fork and transfer to a large bowl. (For a “cleaner” look, boil the grains in separate pots, cool, and then combine in the bowl.)

Add the walnuts, dried cranberries or cherries, celery, sunflower seeds, green onions, and parsley or cilantro to the bowl. Toss to combine.

In a separate bowl, combine all of the dressing ingredients and whisk well. Pour over the salad and toss to coat evenly. May be served immediately or covered and refrigerated overnight.