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Potato and Quinoa Stuffed Half-Shells

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Prep Method: Fried


AppetizerSide DishMain Dish

Prep Time

40 Mins

Cook Time

30 Mins


Serves Serves 12 (2 half-shells per person)


  • 24 ounces IQF Ready-To-Eat Red Quinoa, pre-cooked
  • 24 each Potato Shell (frozen or fresh), fried
  • 1-½ cups BBQ Sauce
  • 1-½ cups Roasted Corn
  • 3 cups Pre-Soaked Beans, any type (black or pinto recommended)
  • 6 ounces Colby Jack Cheese, shredded
  • 12 ounces Coleslaw
  • 24 sprigs Cilantro


  1. Mix the quinoa, corn, beans, and BBQ sauce in a medium sauce pot. Heat over low heat until internal temperature of 135F°.
  2. Deep fry the potato shells for 5-6 min at the 350F°.
  3. Scoop ¼ cup of the mixture into each potato shell and then top with cheese.
  4. Place potato shells under broiler to melt cheese. Garnish with the coleslaw and cilantro. Serve immediately.


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