Rinse the quinoa thoroughly under cold water using a fine-mesh strainer.
Melt one tablespoon of butter in a large saucepan over medium heat.
Add the quinoa to the pan and toast for three minutes until lightly fragrant.
Pour in the vegetable broth, bring to a boil, then reduce heat to low and cover tightly.
Simmer for 15 minutes until the liquid is absorbed and the grain tails have popped.
Heat the remaining butter in a separate large skillet over medium-high heat.
Add the diced apples and cook until slightly softened.
Stir in the chopped cranberries, brown sugar, maple syrup, lemon juice, cinnamon, and vanilla extract.
Cook for 5-7 minutes until the fruit is tender and caramelized.
Fold the cooked quinoa into the fruit mixture and toss gently to combine.