In a very-large nonstick sillet heat the olive oil over medium-high heat. Add the kielbasa and cook until brown on both sides, about 5 minutes. Remove kielbasa from the pan reserving the fat.
Add the fennel and onion to the pan and cook over medium heat until tender, 5 to 7 minutes. If the pan seems dry, add 2 to 4 tablespoons water during cooking. Season with pepper. Add the sausage, wild rice, quinoa, and rosemary. Toss well and warm until heated through.
Cook 1/2 cup wild rice according to package directions.
Cook 1/2 cup quinoa according to package directions.