Ingredients

The following ingredients have 4 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

Instruction

  • Preheat the oven to 375 degrees.
  • Bring the 2 1/2 cup of stock to a boil and add in the quinoa. Lower the heat and cover the pot. Let the quinoa cook for 10-12 minutes until the stock has been absorbed. In a large bowl, toss the cooked quinoa, Del Monte® Whole Kernel Sweet Gold & White Corn, cranberries, pecans, scallions, dill, salt and olive oil. 
  • Divide the mixture among eight ramekins, six ounces each and place them on a baking sheet. Drizzle two tablespoons of stock over each ramekin and sprinkle a tablespoon of Parmesan cheese. Bake the quinoa stuffing for 10-15 mins until it’s warm and flavors blend it. Serve the stuffing and enjoy!!