Figs Stuffed with Sesame Mint and Quinoa: Cookbook Giveaway

Passover is here, and Easter is this weekend, so how about a great looking quinoa appetizer and fabulous cookbook giveaway? A flavorful trio including dried cranberries, quinoa and cool mint combines with lush fresh figs in this creative appetizer for Figs Stuffed with Sesame, Mint and Quinoa. Other fruits, such as halved apricots or pitted Medjool dates, may be used in place of the figs.

This recipe along with 499 others can be found in this comprehensive cookbook by Camilla Saulsbury published by Robert Rose books (my publisher).  You will also learn how to stock your quinoa pantry, how to cook quinoa, the thermos method, how to add it to baked goods, how to toast it, how to sprout it, how to create quinoa flour and more.

For a chance to win this giveaway, leave a comment telling me why you like quinoa. The winner will be drawn on Thursday, April 4th  at 8 a.m central.

 Additional entries can be earned by doing the following below:

1. Like Alison Lewis on Facebook

2. Follow Alison Lewis on Twitter

3. Follow Alison Lewis on Pinterest

4. Tweet about the giveaway I entered the quinoa cookbook giveaway via @alisonlewis #giveaway

Figs Stuffed with Sesame, Mint and Quinoa

Cook Time:

15 minutes

Prep Times:

20 minutes


2 dozen appetizers


1⁄2 teaspoon ground coriander 2 mL
1 tablespoon freshly squeezed lemon juice 15 mL
1 tablespoon extra virgin olive oil 15 mL
2 teaspoon liquid honey or agave nectar 10 mL
11⁄2 cups cooked quinoa, cooled 375 mL
1⁄2 cup packed fresh mint leaves, chopped 125 mL
1⁄3 cup dried cranberries or tart cherries, chopped 75 mL
3 tablespoons toasted sesame seeds 45 mL
Fine sea salt and freshly cracked black pepper
12 figs, stems trimmed off


1. In a large bowl, whisk together coriander, lemon juice, oil and honey. Add quinoa, mint, cranberries and sesame seeds, tossing to combine. Season to taste with salt and pepper.

2. Cut figs in half lengthwise and scoop out some of the flesh onto a cutting board. Roughly chop flesh and stir into quinoa mixture. Place fig halves on a platter and heap with quinoa mixture.

Tips: The quinoa filling can be made up to 4 hours ahead. Cover and refrigerate until ready to use.

Excerpted from 500 Best Quinoa Recipes by Camilla V. Saulsbury © 2012 Robert Rose Inc. May not be reprinted without publisher permission.

36 thoughts on “Figs Stuffed with Sesame Mint and Quinoa: Cookbook Giveaway”

  1. I love quinoa! Especially quinoa salad with fresh basil – one can add soft ingredients like tomatoes and feta and olive oil, and the mild flavor and slight crunch and small grains of the quinoa balance out the softness and strong flavors of the added ingredients. I also have friends who can’t have gluten and are always looking for more ways to use quinoa.

  2. What a fantastic use for quinoa! We cook with quinoa at least once per week and use it in a variety of dishes – salads, soups, stews. My all-time favorite is a butternut squash, chicken & quinoa stew.

  3. I can now enjoy my favorite middle eastern dessert with a healthy twist. Quinoa ‘rice’ pudding (replacing rice with quinoa) with cinnamon, coriander, raisins and rose water is now my most loved dessert.

  4. I like the taste. It makes a very nice breakfast with a little cinnamon, sugar, dried fruit and almond milk. Very tasty and very satisfying!

  5. I like Quinoa because it tastes good, great source pf protein and I can have it during passover as well! Thanks for the opportunity to win.

  6. Quinoa addict here. I do not cook with rice anymore, only with quinoa. Not only is it healthy and versatile but it’s nutty flavor works perfect in many recipes. I just made a batch of stuffed grape leaves using quinoa instead of rice

  7. I love Quinoa because it is by far the best tasting and most versatile gluten free ingredient that I have found.

  8. I love quinoa because of high protein value and how healthy it is. My little boys like it too which is a bonus! 🙂

  9. frankly, I have not tried Quinoa yet but have heard a lot about its advantages. This cookbook will help me greatly.Thanks

  10. I love quinoa cuz it’s so versatile! U can make cereal w/it add almost anything to it & it’s fair priced too! Love the nutty flavor of it! Heck u can even make cookies w/it! So glad I discovered this magnificent grain!

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