In a 4 to 5 quart slow cooker, place quinoa and broth.

In a large skillet, add the oil and turn to medium-high. When oil starts to sizzle add the garlic, onion. Cook until fragrant. About 2-3 minutes.

Add the garlic, onion, and remaining oil to the crockpot along with celery, carrots, and cranberries and remaining spices and stir all together. If you’re using fresh thyme, add the sprigs on top before covering and cooking. If you’re using dried thyme, mix it in with the spices.

Place on HIGH for 2 to 2 ½ hours or on LOW for 3 ½ to 5 hours. Check halfway and mix ingredients with a spoon. If the quinoa seems dry and still not fluffy, add ¼ cup to ⅓ cup more broth within an hour left of cooking time.

If you use fresh thyme, the leaves will likely fall off on their own during cooking, making it easy to remove the stem before serving. Fluff with a fork then stir in remaining nuts, if desired.

Season to taste.

Serve immediately or store in the fridge (covered) until ready to serve. Store leftovers in the fridge for up to 5 days in an airtight container. Make sure it’s fully cooled before refrigerating to maintain freshness and prevent excess moisture.