Quinoa and Wild Rice Stuffing

A stuffing that’s hearty, full of protein and tastes great? Everyone at the table will be asking for seconds!

Serves: 10Prep: 30 minutesCook: 1 hour 35 minutesTotal: 2 hours 5 minutesDifficulty: Easy

Serves: 10


  • 2 tablespoons olive oil
  • 1 cup yellow onion, chopped
  • 1 cup celery, chopped
  • 1 cup green apple, chopped
  • 2 tablespoons fresh thyme, minced
  • 2 cloves garlic, minced
  • 1⁄4 teaspoon salt
  • 1⁄2 cup La Crema® Chardonnay
  • 4 cups low sodium vegetable broth
  • 2 cups uncooked wild rice
  • 1 cup uncooked quinoa
  • 1 cup water
  • 1 cup Whole Sweetened Dried Cranberries
  • 1⁄2 cup pecans, chopped
  • 1⁄4 cup fresh parsley, chopped


  • In a large pot over medium heat, heat the oil. Add onion, celery, apple and thyme. Cook until softened. Add the garlic and salt, cook until fragrant.
  • Stir in the chardonnay and broth. Bring to a boil, then stir in wild rice. Reduce heat to medium-low, then simmer and cover. Cook for 45 minutes until the rice is tender and some kernels have burst.
  • Stir in the quinoa and water, cook for 15 more minutes, until the quinoa is tender.
  • Add the cranberries, pecans, and parsley. Remove from heat.
  • Preheat oven to 350F. Prepare a 9”x13” casserole dish with nonstick cooking spray.
  • Scoop the stuffing mixture into the prepared pan, lightly mounding instead of mashing the mixture down.
  • Bake for 25-30 minutes, until golden brown.
  • Garnish with fresh parsley and serve.
  • Refrigerate leftovers.