Figs Stuffed with Sesame, Mint and Quinoa

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A flavorful trio — tart dried cranberries, quinoa and cool mint — combines with lush fresh figs in this creative appetizer.

Tips: The quinoa filling can be made up to 4 hours ahead. Cover and refrigerate until ready to use. Other fruits, such as halved apricots or pitted Medjool dates, may be used in place of the figs.

1⁄2 tsp ground coriander
1 tbsp freshly squeezed lemon juice
1 tbsp extra virgin olive oil
2 tsp liquid honey or agave nectar
11⁄2 cups cooked quinoa, cooled
1⁄2 cup packed fresh mint leaves, chopped
1⁄3 cup dried cranberries or tart cherries, chopped
3 tbsp toasted sesame seeds
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.

Makes 2 dozen appetizers

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