1. Bring a kettle of water to a boil, then reduce the heat to low so the water stays hot. Place the wild rice with a generous pinch of salt in a small pan. Cover with hot water from the kettle to a depth of half an inch and bring to a boil over high heat.

2. Reduce the heat to low and cook gently, checking frequently and adding a splash or two of hot water as needed, up to a cup or so in total. The wild rice is done when the water has been fully absorbed and the grains are cracked and tender, about 40 minutes. Set aside to cool.

3. Meanwhile, place the quinoa in a small pan over high heat. Being careful not to burn the quinoa, shake and toss the grains frequently until they begin to pop and crackle rapidly, about 3 minutes. Remove the pan from the heat and allow to cool for a minute or two. With the pot lid in one hand, pour about 1/2 cup hot water from the kettle over the quinoa and cover the pot quickly, as the hot quinoa will erupt into a burst of spitting and splattering.

4. When the bubbling action has subsided, pour additional hot water over the quinoa to a depth of half an inch and return the pan to low heat. Add a generous pinch of salt, cover and allow to cook gently, checking frequently and adding a splash or two of hot water as needed, up to a cup or so in total. The quinoa is done when the water has been completely absorbed and the grains are tender and fluffy, about 30 minutes. Set aside to cool.

5. In a large bowl, combine the wild rice, quinoa, pecans, cranberries, scallions and parsley. Stir in the olive oil and vinegar and season with salt and pepper to taste. Serve lightly warmed or at room temperature.