Prepare the quince: Peel, core, and coarsely chop the quince. In a large saucepan, bring four cups of water to a boil; add the sugar and stir to dissolve. Add the quince and reduce heat to a simmer. Simmer the quince for about 40 minutes or until tender. Drain and chop into smaller pieces if desired. Set aside.

Prepare the quinoa: Bring the vegetable broth to a boil. Add the quinoa, stir, and reduce to a simmer. Cover and let simmer for 15-20 minutes or until the quinoa is tender and the broth has been absorbed.

Toss the quinoa with the prepared quince, cranberries, cashews, and green onions. Then prepare the dressing: In a small bowl, whisk together the olive oil, lemon juice, and honey. Toss with the quinoa salad. Add salt to taste. Serve warm if desired; also may be chilled and served cold. (Note: If you want to serve it cold, leave out the cashews until the quinoa is out of the refrigerator and then toss in the cashews at the last minute.)