In a large skillet, heat olive oil over medium-high heat. Add parsnips and saute until slightly brown and tender (about 10 minutes). Add red onion, chickpeas, and cranberries. Cook for another 5-10 minutes, stirring constantly. The skin of the cranberries should blister.
Add quinoa, stir, then add seasonings.
Remove from heat, garnish with parsley, and serve immediately!