Cook quinoa according to the packet instructions. I usually use the absorption method with 2:1 water to quinoa ratio. For this recipe, cook the quinoa in a small pot with a pinch of salt and hot boiling water over low-medium flame. When the water is 90% gone, turn off the flame and let it sit until the water is completely absorbed, with a lid on. Set aside. Rehydrate the dried cranberries with some hot water. Leave the cranberries in the hot water while you thaw and heat through the frozen peas. Place the frozen peas in a heatproof jug and cover the frozen peas with water. Microwave the peas on high for 2 minutes (the time may vary) or until the peas are very well heated through. Drain peas and the cranberries and place them in a large bowl. Flake the salmon. Add the flaked salmon and quinoa (loosen the grains with a fork beforehand) with the peas and cranberries toss gently until well combined with a fork. Stir in chopped parsley. Drizzle with olive oil. Season with salt and pepper. Just before serving, sprinkle some toasted almond flakes. It can be served warm or cold.