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