Directions

1. HEAT large saucepan over medium heat. Add almonds. Cook 5 minutes or until lightly toasted, stirring frequently. Remove from saucepan. Let cool.
2. HEAT oil in same saucepan over medium heat. Add onion and celery; cook 5 minutes. Stir in quinoa. Add juice, chicken broth, salt and sage. Bring to a boil over high heat. Reduce heat to low. Cover and cook 12 minutes or until quinoa is tender and liquid is almost completely absorbed.
3. STIR in cranberries. Cover and let stand 5 minutes. Stir in parsley. Sprinkle with almonds just before serving.
4. If using another variety of quinoa, read package directions to determine amount of liquid necessary to cook 1 cup quinoa. Measure 3/4 cup cranberry juice. Add just enough chicken broth to equal the correct amount of liquid.