Figs Stuffed with Sesame Mint and Quinoa

This recipe for Figs Stuffed with Sesame, Mint and Quinoa is incredibly creative! If you like figs, put this recipe on your list. Now that summer I here, I am in the mood to make more appetizers. These figs are stuffed with a flavorful trio of dried cranberries, quinoa and cool mint. If you have trouble finding fresh figs in the grocery stores, you can use halved apricots or pitted Medjool dates. If you’re a vegetarian or gluten-free, definitely put this recipe on your to-make list.

Find this recipe recipe along with 499 others in this comprehensive cookbook by Camilla Saulsbury published by Robert Rose books (my cookbook publisher).  In this cookbook, you will also learn so many things about quinoa. Examples of things that I learned are how to stock a quinoa pantry, how to cook quinoa, what is the thermos method, how to add quinoa to baked goods, how to toast it, how to sprout it and how to create quinoa flour.

Figs Stuffed with Sesame, Mint and Quinoa

Cook Time:

15 minutes

Prep Times:

20 minutes

Yield:

2 dozen appetizers

Ingredients:

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

Preparation:

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. www.robertrose.ca May not be reprinted without publisher permission.

18 thoughts on “Figs Stuffed with Sesame Mint and Quinoa”

  1. frankly, I have not tried Quinoa yet but have heard a lot about its advantages. This cookbook looks great!

  2. It actually took me a while to get into quinoa, but now I’m obsessed. It’s all about how you season it. There are so many ways to bring out it’s wonderful nuttiness.

    Speaking of glorious dishes… this look rockin!

  3. 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.

  4. 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!

  5. 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

  6. 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.

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

  8. 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.

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