Wild Rice--Quinoa Pilaf

I made this for supper last week to go along with our stuffed chicken. It was really good, although the next time I make it I think I'll use a little less chicken broth since I think I would like the quinoa a little drier. Quinoa can be found at your local health food store.

1 T canola oil
1/3 c finely chopped onion
1/3 c finely chopped celery
1/4 c pistachio nuts or almonds, chopped
1 c quinoa, rinsed and drained (don't skip the rinsing step or your quinoa will be bitter)
3 c chicken stock or vegetable broth
1 c cooked wild rice
coarse salt and freshly ground black pepper, to taste

Place the oil in a saucepan over medium heat. Add the onion and celery and saute for 5-6 min or until the vegetables begin to soften. Stir in the nuts and quinoa and cook for 1-2 minutes. Add the chicken broth and bring to a boil; reduce the heat to low, cover, and simmer for 18-20 minutes. Stir in the wild rice, cover and continue cooking for 2-3 minutes or until the mixture is hot. Taste for seasoning and add salt and pepper as desired.