In saucepan over high heat, combine quinoa and wild rice packet, water and salt. Bring to boil, then reduce heat to low, cover and simmer until most of water is absorbed and grains are tender, 15–20 minutes. Set aside.
Preheat oven to 375°F and butter 9" x 13" baking dish.
In large sauté pan over medium heat, melt 3 Tbs. butter. Add onion and celery and sauté, stirring occasionally, until softened, 6–8 minutes. Add spice mixture and cook, stirring, until fragrant, approx. 1 minute. Transfer onion mixture to large bowl. Add quinoa and wild rice, dried cranberries and stock and stir until well combined.
Transfer side to prepared baking dish.
Bake uncovered for 30 minutes.
Let rest for 10 minutes before serving.
Serves 8.

Williams Sonoma Cranberry & Wild Rice Starter Mix