Ingredients
- 1 cup dry French lentils or lentils of choice, rinsed
- 1 cup uncooked tri-color or red quinoa, rinsed
- 4 cups Pacific Foods® Organic Unsalted Chicken Stock
- 1 large parsnip, peeled and chopped
- 1 cup golden raisins
- 1/3 cup pine nuts, toasted
- 1/4 cup chopped fresh parsley
- 1 tablespoon pure maple syrup
- 2 teaspoons grated peeled ginger root
- 1 teaspoon sea salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground coriander
- 1 pinch ground cardamom (optional)
- 1 pinch ground nutmeg
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Instructions
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Step 1
Cook the lentils and quinoa in two separate pots according to the package instructions, using the broth instead of water. Add the parsnip to the lentils for the last 10 minutes of the cooking time (add more broth as needed during cooking).
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Step 2
Combine the hot cooked lentil mixture and quinoa, raisins, pine nuts, parsley, maple syrup, ginger, salt, cumin, cinnamon, coriander, cardamom and nutmeg in a large bowl. Taste the stuffing for flavor and add sea salt or additional seasoning to taste. Serve alongside your Thanksgiving feast!
