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 quinoa; 2 1/2 cups chicken stock; 1 can corn; 1/3 cup dried cranberries; 1/3 cup pecan; 2 scallions; 1/4 cup dill; 1 teaspoon salt; 2 tablespoons olive oil; 1/2 cup chicken stock; 1/2 cup Parmesan Cheese; dill

User Reviews

5

28 reviews

Excellent

Prep Time
5 mins
Cook Time
15 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 quinoa or your favorite, tricoloured
2 1/2 cups chicken stock use veggie stock for a vegan stuffing, brand College Inn® chicken broth
1 can corn drained, whole kernel sweet gold & white, brand Del Monte®
1/3 cup dried cranberries
1/3 cup pecan pieces
2 scallions finely chopped
1/4 cup dill chopped
1 teaspoon salt
2 tablespoons olive oil
1/2 cup chicken stock brand College Inn® chicken broth
1/2 cup Parmesan Cheese grated
dill fresh, 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!