Meanwhile, heat a drizzle of olive oil in a pot or sauté pan that has a fitted lid. Add the onion and celery and sauté for about 5 minutes, until just tender. Add the quinoa, cranberries, herbs, and vegetable broth. Cover, bring to a boil over high heat, then reduce heat to low and cook until the quinoa is cooked through and has absorbed all the liquid, about 15-20 minutes. Stir in the pecans.