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Quinoa Stuffing with Corn Cranberries Pecans and Dill. Single serve crazy delicious, easy, sweet, crunchy and ultra comforting stuffing! This recipe is one you'll be making over and over--and not just for Thanksgiving! Recipe at www.twopurplefigs.com

Quinoa Stuffing with Corn Cranberries Pecans and Dill

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

Course side
Cuisine American
Keyword Quinoa Stuffing, stuffing with pecans and cranberries, vegetarian stuffing with quinoa
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8
Calories 274 kcal
Author Mahy


  • 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


  1. Preheat the oven to 375 degrees.
  2. 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. 

  3. 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!!

Recipe 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!
Nutrition Facts
Quinoa Stuffing with Corn Cranberries Pecans and Dill
Amount Per Serving (1 serving)
Calories 274 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Cholesterol 4mg1%
Sodium 716mg31%
Potassium 394mg11%
Carbohydrates 36g12%
Fiber 4g17%
Sugar 5g6%
Protein 9g18%
Vitamin A 215IU4%
Vitamin C 9.6mg12%
Calcium 100mg10%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.