Heat oil in a medium saucepan over high heat. Add onion and cook, stirring, 2 minutes. Add quinoa to pan and stir 1 minute.
Stir in broth and salt. Bring to a boil, lower heat and simmer, covered, 10 minutes.
Sprinkle in cranberries; continue to cook, covered, until quinoa is tender, 8 to 9 minutes more. Toss with almonds and serve.