Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.

In a small bowl, whisk together ground flaxseed and water. Allow to set for at least five minutes while preparing the other ingredients.

In a medium bowl, combine flour, salt, baking powder and baking soda.

In a large bowl, beat margarine, both sugars and agave with an electric mixer until light and fluffy, about 3 minutes. Add flax egg mixture and extracts; beat until pale and fluffy, about two minutes. Beat in flour mixture, 1/2 cup at a time. Stir in quinoa, oats, cranberries and almonds.

Spoon dough in two-tablespoon portions onto prepared sheets, spacing 1 inch apart. Bake for 18-20 minutes or until golden. Allow to cool for 1-2 minutes on baking sheet, transferring to a cooling rack to cool completely.

Store cookies in an airtight container at room temperature for one day, or freeze for up to a month.