- Rinse the quinoa in cold water.
- In a medium Dutch oven, heat the oil and then add onions. Sauté until translucent.
- Add quinoa and toast for two minutes. Add broth and then add cranberries, celery, herbs, and salt and pepper.
- Stir and bring to a boil. Reduce heat to low, cover and simmer for approximately 15 minutes.
- Remove from heat and let it rest for 15 minutes with the lid on.