Heat the oil in a pot and sauté the onion and garlic until golden.

Add water and bring to a boil. Add the quinoa, bring to a boil again, and then lower the fire.

Cook twenty minutes on a low flame. Turn off the flame and let the pot stand, covered, for ten minutes.

Transfer quinoa to a serving dish, and add the dill.  Sprinkle the almonds and dried cranberries on top.

Serve warm or at room temperature.