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).
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!
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.