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1 tablespoon olive oil
1 onion, peeled, and diced
4-5 crimini mushrooms, sliced thin
2 celery stalks, diced
1 tablespoon fresh sage, minced
1/2 teaspoon herbamare or other herbed sea salt or to taste
1 cup quinoa, rinsed
1/4 cup dried cranberries
2 cups of water