Quinoa Crunch Stuffed Dates
A protein-packed, sweet-and-savory appetizer featuring tender Medjool dates filled with spiced, crunchy quinoa—perfect for healthy snacking, entertaining, or elegant hors d’oeuvres.
Ingredients
- 12 large Medjool dates pitted
- ½ cup tri-color quinoa rinsed
- 1 cup water or low-sodium vegetable broth
- 1 tbsp extra-virgin olive oil
- 2 tbsp honey or maple syrup for vegan
- ¼ tsp sea salt
- ¼ tsp ground cinnamon
- 1 tsp vanilla extract
- ¼ cup chopped pistachios or almonds/walnuts
- 2 tbsp unsweetened shredded coconut optional
- Zest of ½ lemon
- Pinch of ground cardamom optional
Instructions
- Cook the Quinoa: In a medium saucepan, bring rinsed quinoa and water (or broth) to a boil. Reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let steam, covered, for 5 minutes.
- Season & Cool: Fluff quinoa with a fork. Stir in olive oil, honey, salt, cinnamon, and vanilla. Fold in pistachios, coconut, lemon zest, and cardamom. Spread on a plate and cool completely.
- Prep Dates: Using a paring knife, slice each date lengthwise and remove pits. Gently open to create a pocket.
- Fill Dates: Spoon or pipe cooled quinoa mixture into each date, filling just to the top. Mound slightly if desired.
- Optional Toasting: For warm, crisp edges, bake at 350 °F (175 °C) for 5–7 minutes or broil 1–2 minutes until golden. Watch closely to prevent burning.
- Serve: Arrange on a platter and garnish with extra chopped pistachios, a sprinkle of coconut, or a mint leaf.
Notes
- Make-Ahead: Cook quinoa and pit dates up to 24 hours ahead; assemble just before serving.
- Storage: Store in an airtight container in the refrigerator for up to 4 days. Freeze unheated for up to 2 months—thaw overnight.
- Binding Fix: If filling seems loose, add 1 tsp almond butter or an extra drizzle of honey.
- Nut-Free Swap: Replace nuts with roasted pumpkin or sunflower seeds.
- Flavor Boost: Add 1 tbsp finely chopped dried mango or a drizzle of melted dark chocolate.