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Preparation

1. Preheat oven to 350º F.
2. Chop onion and dice celery. Set aside.
3. Add stock and water to medium saucepan and bring to a boil over high heat. Stir in the quinoa and bring back to a boil. Reduce the heat to low, cover, and simmer for 12 minutes, or until the quinoa has absorbed all the liquid.
4. Meanwhile, melt the butter in a large skillet over medium heat. Stir in the onion and celery, stirring occasionally, until translucent, about 10 minutes.
5. Remove the onion mixture from the heat. Add quinoa to the onion mixture. Stir in the parsley, sage, garlic and pepper. Mix thoroughly.
6. Add cranberries to dressing and mix.
7. Transfer the dressing to an 8" square pan and bake for 30 minutes.