Heat the olive oil over medium heat in a large stockpot or Dutch oven. Add the onion, squash, and ¼ teaspoon salt. Sauté, stirring occasionally, for 5 minutes or until the vegetables begin to soften.
Add the celery, sage, and an additional ¼ teaspoon salt. Sauté an additional 3-5 minutes, stirring occasionally.
Add the cranberries, quinoa, stock, and an additional 1 teaspoon salt, stirring to combine. Taste for seasoning and add additional salt to taste.
Cover, bring to a boil, then reduce heat to low. Simmer on low, covered, for 25-30 minutes or until all the liquid has absorbed and the quinoa is cooked through.
Turn the heat off, then let stand, covered for an additional 5 minutes.
Serve warm or at room temperature.