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Heat oil in a medium pot over medium high heat.
Add onion and cook, stirring often, until just softened, 2 to 3 minutes.
Add quinoa and toast, stirring constantly, for 1 minute.
Stir in broth and salt and bring to a boil then reduce heat to medium low, cover and simmer for 10 minutes.
Stir in cranberries, cover again and continue to cook until liquid is completely absorbed and quinoa is tender, 8 to 10 minutes more.
Toss with almonds and serve.