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Preheat oven to 375°. Line 2 baking sheets with parchment paper.
Whisk flour, salt, baking powder, and baking soda in a medium
bowl. Using an electric mixer, beat butter, both sugars, and honey
in a large bowl until light and fluffy, about 3 minutes. Add eggs and
extracts; beat until pale and fluffy, about 2 minutes. Beat in flour
mixture, 1/2 cup at a time. Stir in quinoa, oats, cranberries, and
almonds. Spoon dough in 2-tablespoon portions onto prepared
sheets, spacing 1” apart.
Bake cookies until golden, 12–15 minutes. Transfer cookies to a
wire rack and let cool. DO AHEAD- Store cooled cookies airtight at
room temperature for 1 day, or freeze for up to 1 month
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