Wild Rice and Quinoa Stuffing with Pine Nuts and Dried Cranberries Recipe from Jessica Seinfeld - Je

Ingredients

• 2 cups wild rice blend (we used Lundberg)
• ¾ cup quinoa (rainbow, red, or golden)
• 3 tablespoons extra virgin olive oil, plus more for baking dish
• 1 large yellow onion, chopped
• 2 ribs celery, cut into ¼-inch pieces
• 1 clove garlic, chopped
• 1¼ teaspoons kosher salt
• ½ cup dry white wine, such as pinot grigio
• ½ cup dried cranberries or cherries
• ½ cup chopped fresh flat-leaf parsley
• 12 fresh sage leaves, chopped
• ½ cup pine nuts
• ¼ teaspoon freshly ground black pepper
• ¼ cup vegetable broth or chicken broth