Preheat the oven to 350°F and line a large baking sheet with parchment paper.
In a mixing bowl combine the quinoa, almonds, pistachios, and flax seeds; stir well. Heat the maple syrup and the coconut oil in a small microwave-safe bowl on high for 20 seconds. Stir in the cinnamon and salt, then pour the wet ingredients over the dry and toss to coat.
Spread the quinoa mixture in a thin layer overthe prepared baking sheet. Bake for 20 minutes or until golden brown, stirring twice during the cook time. Add the chopped cranberries during the last 5 minutes of cook time.
Cool completely on the baking sheet, as it cools the granola will harden and begin to clump together. When cooled break up any large pieces of granola into small clusters and store for up to 2 weeks in the refrigerator.
Feel free to substitute oats in place of quinoa for a more traditional granola. Eat it alone with nut milk or sprinkled over yogurt.