Sauté onions in 1 tbsp. of olive oil until lightly browned, ~5 minutes. Add garlic and heat until fragrant, about 1 minute. Stir the cooked onions and garlic into cooled quinoa. In the same skillet, add pine nuts and lightly toast (~2 minutes) over medium heat, stirring constantly to ensure they do not burn. Toss into quinoa and stir. Add cranberries, dill, parsley and salt and pepper and refrigerate until ready to serve. Right before serving toss in earth worms and enjoy! Serve with crumbled feta.