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Heat oil in medium saucepan over medium-high heat.
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Add onion and garlic; cook, stirring occasionally, for 2 minutes, or until fragrant.
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Add celery and apple; cook, stirring frequently, for 8 to 10 minutes, or until tender.
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Add broth, quinoa, salt, cumin, and pepper. Bring to a boil. Reduce heat to medium-low; cook, covered, for 15 minutes, or until most of the liquid is absorbed. Remove from heat.
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Add cranberries. Cover and let stand for 5 minutes.
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Add cilantro and pine nuts; fluff with a fork and serve.