Happy November! 🙂 It’s the time of year where all we can think about is delicious (and preferably easy) Thanksgiving food! Let’s start off with an easy, fool proof Quinoa Stuffing recipe that’s loaded with Corn, Cranberries, Pecans and Dill for a pack of flavor, comfort and crunch! I’m making it for the second year in a row at a Friendsgiving potluck, and I promise you’ll LOVE it too! Today’s delicious post is sponsored by my friends at Del Monte® suppliers of high quality canned veggies, fruits and snacks! All opinions are my own.
Have you guys started the Friendsgiving tradition yet? I had my first Friendsgiving three years ago and I’ve been HOOKED on it! It’s a totally different energy than our beloved Thanksgiving. Think of it as a more laid back setting with the same comfort food you love and certainly with a touch more ease and convenience 🙂 I’ve enjoyed Friendsgiving potlucks the most, and I love to be with a group of close friends..sans kids lol. Combine all that together and that’s a win win for me!
So while it seems like everything is about turkey on Thanksgiving, I personally love the sides, salads, appetizers and breads accompanying the turkey much more! At the end of the day, you’ll have a nice slice of turkey and call it a night. But you’ll be serving many spoonfuls of salad, stuffing (like this quinoa stuffing!), munching on appetizers, sipping drinks and chewing dinner rolls 🙂 And that’s exactly why every year, I choose to make a big side or salad—rather than the big turkey!
Let me tell you how amazing this quinoa stuffing is. First of all, the stock flavor reminds me of the good old stuffing I had as a kid. So while that stuffing didn’t include quinoa for sure, it had a deep flavor of stock, sweetness from cranberries and crunch from the bread. Similarly, I’ve got the sweet cranberries, crunch from the pecans, perfect chew from the quinoa and a bright dill flavor to lighten up my stuffing. Finally, I also have Del Monte® Whole Kernel Sweet Gold & White Corn. They add the sweetness, the bite, the flavor and freshness to my stuffing like no other.
I skipped the good old squash, kale, mushrooms, apples..you name it. I really wanted to freshen up my stuffing and keep it hearty. Corn added all that for me. I’ve found a huge selection of Del Monte® canned veggies at my local Walmart (which YES happens to be 5 mins away!) at the canned veggies aisle. I love them because they’re really high quality products and you you can even find no salt added canned veggies—which is a DREAM! I picked up a variety of Del Monte® veggies at Walmart for my Friendsgiving celebrations, including the Whole Kernel Sweet Gold & White Corn used in today’s recipe.
Another sweet thing about this quinoa stuffing is the individual portion size. I have a thing for mini servings/individual portions like that and I admit it. However for the record, I find almost everyone loves them too! They’re personalized and feel more special, so they’re ideal for a Friendsgiving! Another bonus is they cook much faster than a large dish!
Here’s quickly how this quinoa stuffing comes together. Start off by pre-cooking the quinoa (here’s a post about how to cook quinoa). In the meantime, chop your dill, green onions and warm up your stock. I used College Inn® Chicken Broth for extra Thanksgiving-Y flavor, but feel free to use veggie stock too. Then simply toss together the quinoa, sweet Del Monte® Whole Kernel Sweet Gold & White Corn, dill, scallions, cranberries, pecans, olive oil, and salt, then spoon that into eight individual ramekins.
Pour two tablespoons of warm stock over each ramekin, a sprinkle of shredded Parmesan cheese (optional—but really GOOD!) and bake for just fifteen minutes to warm up the stuffing.
There’s really nothing like an individual ramekin with stuffing goodness like that served on a cozy Friendsgiving or Thanksgiving night! It’s filing, hearty, tastes like pure comfort, loaded with sweet corn, cranberries, crunchy pecans and brightened up with a touch of dill. It’s also probably one of the best potluck dishes because you can easily prepare them three days in advance and bake them with the stock the day of. And if you ever have leftovers, then simply toss in a balsamic vinaigrette or lemon vinaigrette and turn it into a lunch salad!
Before I leave you with the recipe I wanted to mention a few variations on the quinoa stuffing. If you’re absolutely looking for squash here, roast some and add them right in! Any other Del Monte® canned veggies like peas, or green beans would be fabulous to add in too. Even when it comes to corn, I chose the Del Monte® Whole Kernel Sweet Gold & White Corn, but the sky’s the your limit—there’s fire roasted corn, cream corn, 50% salted reduced sodium corn..etc.. Seriously good stuff!
Finally, I don’t appreciate vinegars in my stuffing, just because I feel they’re not homey enough lol. But by all means, add in a tablespoon of apple cider, balsamic, lemon juice etc. if that’s what you’re used to with stuffings. I prefer making a double batch of this quinoa stuffing, use half of it for my Friendsgiving potluck and the other half I store in the fridge and use it as a salad the week after. I add beans, some greens, olives, feta..whatever I have on hand. Dress it up with a tangy salad dressing and enjoy it as a salad 🙂
Ok guess what, I also have for you an Ibotta rebate offer for Del Monte® canned veggies which you can use at your local Walmart! So now that’s double the reason why you need to make this amazing quinoa stuffing!! Happy Friendsgiving, Thanksgiving, Happy quinoa stuffing deliciousness! Make this easy, yummy recipe and enjoy!! 🙂
Quinoa Stuffing with Corn Cranberries Pecans and Dill
- 1 1/2 cups of tricoloured quinoa or your favorite
- 2 1/2 cups of College Inn® Chicken Broth chicken stock
- 1 can of Del Monte® Whole Kernel Sweet Gold & White Corn drained
- 1/3 cup of dried cranberries
- 1/3 cup of pecan pieces
- 2 scallions finely chopped
- 1/4 cup of chopped dill
- 1 teaspoon of salt
- 2 tablespoons of olive oil
- 1/2 cup of College Inn® Chicken Broth chicken stock
- 1/2 cup of greater Parmesan cheese
- Fresh dill for sprinkling
- 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 ounce 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!!
Prepare the stuffing up to four days in advance and bake the day of. —Leftovers make a great salad with your favorite Vinaigrette!