In a medium sauce pan, add oil.
Once hot, add chopped onions and sauté for about 4 minutes.
Next, add turmeric, salt, cumin, quinoa, and bone broth.
Place cover on top, reduce to low heat, for 15 minutes.
Remove from heat, fluff quinoa, and add cranberries and garbanzo beans.
Plate dish and top with crushed hazelnuts and thyme.