In a medium sized pot heat the butter(or oil for a dairy free option) over medium heat. When hot add the onion and saute until softened. Add the celery, stir and cook a few minutes more. Add the garlic and just cook a minute or two.

Add the dry quinoa and water or stock. Add the bay leaf, thyme, sage, poultry seasoning, salt and pepper. If using dry parsley instead of fresh, add now.

Bring to a boil, cover pot with a lid and turn down heat to a simmer. Simmer for 15-18 minutes until all the liquid is absorbed. Let sit with the lid on for 5 minutes before fluffing with a fork and stirring in the dried cranberries, almonds and fresh parsley. Serve immediately, or transfer to a casserole dish and place in the oven to keep warm until ready to serve.