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Prepare quinoa and brown rice separately according to package directions; transfer to large bowl and set aside.
Meanwhile, heat oven to 350°F. Heat large skillet over medium-high heat. Add pine nuts. Cook, stirring often, until nuts are lightly toasted and fragrant, about 3 minutes; transfer to plate and set aside. Heat olive oil in same pan over medium-high heat. Add onions, carrot, celery, garlic, oregano and sage. Cook, stirring occasionally, until vegetables are tender, about 8 minutes. Add apple and cook, stirring, until beginning to soften, about 3 minutes. Add kale, tossing with tongs until kale wilts, about 3 minutes; Season with Adobo.
Transfer vegetable mixture to bowl with reserved cooked rice and quinoa. Stir in reserved pine nuts, sweetened dried cranberries and vegetable stock; season with Adobo. Mix well to combine.
Transfer quinoa mixture to greased 9”x13” or other 3-qt. baking dish. Bake uncovered until warmed through and crusty around edges, about 30 minutes. Serve.