Quinoa Stuffing with Corn Cranberries Pecans and Dill

Name: Quinoa Stuffing with Corn Cranberries Pecans and Dill
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 8 serving
Ingredients: 1 1/2 cups tricoloured quinoa; 2 1/2 cups College Inn® Chicken Broth chicken stock; 1 can Del Monte® Whole Kernel Sweet Gold & White Corn; 1/3 cup dried cranberries; 1/3 cup pecan pieces; 2 scallions; 1/4 cup chopped dill; 1 teaspoon salt; 2 tablespoons olive oil; 1/2 cup College Inn® Chicken Broth chicken stock; 1/2 cup Parmesan cheese; Fresh dill for sprinkling

User Reviews

5.0

42 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings
8
Calories
274 kcal
Cuisine
American

Quinoa Stuffing with Corn Cranberries Pecans and Dill

Quade Maldonado

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Try my Quinoa Stuffing loaded with Corn, Cranberries, Pecans, Parmesan Cheese and Dill as a healthy high-protein alternative to traditional Thanksgiving stuffing!

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Ingredients

Servings

1 1/2 cups tricoloured quinoa or your favorite
2 1/2 cups College Inn® Chicken Broth chicken stock use veggie stock for a vegan stuffing
1 can Del Monte® Whole Kernel Sweet Gold & White Corn drained
1/3 cup dried cranberries
1/3 cup pecan pieces
2 scallions finely chopped
1/4 cup chopped dill
1 teaspoon salt
2 tablespoons olive oil
1/2 cup College Inn® Chicken Broth chicken stock
1/2 cup Parmesan cheese grated
Fresh dill for sprinkling

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Notes

If you ever have leftover quinoa stuffing, then simply toss it in a balsamic vinaigrette or lemon vinaigrette and turn it into a healthy lunch salad!
Prepare the quinoa stuffing three days in advance and bake them with the stock the day of.
More wonderful additions to this Quinoa Stuffing are roasted squash, any other Del Monte® canned veggies like peas, or green beans.
When it comes to corn, I chose the Del Monte® Whole Kernel Sweet Gold & White Corn, but the sky’s your limit—there’s fire roasted corn, cream corn, 50% salted reduced sodium corn..etc.. Seriously good stuff!
If you ever have leftover quinoa stuffing, then simply toss it in a balsamic vinaigrette or lemon vinaigrette and turn it into a healthy lunch salad!
Prepare the quinoa stuffing three days in advance and bake them with the stock the day of.
More wonderful additions to this Quinoa Stuffing are roasted squash, any other Del Monte® canned veggies like peas, or green beans.
When it comes to corn, I chose the Del Monte® Whole Kernel Sweet Gold & White Corn, but the sky’s your limit—there’s fire roasted corn, cream corn, 50% salted reduced sodium corn..etc.. Seriously good stuff!