Heat the oil in a large skillet (12 to 14-inch diameter with a lid) over medium-high heat. Optionally, you may use a large pot. Add the onion and sauté for 2-3 minutes or until translucent. Add the kielbasa and continue to cook, stirring occasionally, for approximately 8 minutes or until golden brown. Add the cider and chicken broth, deglazing the pot as you go, and then stir in the kale and sage. (The kale will shrink down as it wilts.)
Turn up the heat to bring the liquid to a boil. Add the rinsed and drained quinoa, cover the pan, and reduce to a simmer. Cook until the quinoa has absorbed most of the liquid and is tender, 20-25 minutes. If you find that the quinoa is tender but there is excess broth in the pan, boil the mixture for a minute or so with the lid off.
Stir in the cranberries, if using, and then remove the skillet from the heat and let sit with the lid on for 5-10 minutes before serving. Depending on the type of broth used, you may wish to lightly season with salt and pepper.