Pecan Quinoa Stuffed Medjool Dates

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

A simple gluten free appetizer or snack that is ready in no time and will be a real crowd-pleaser. Bursting with flavour, it will be hard to have just one of these sweet and savoury morsels. If desired, wrap bacon around each stuffed date and secure with toothpick. Bake for 15 minutes until bacon is crisp. I garnished them with some fresh sage leaves, but next time I would make some crispy sage leaves to top the stuffed dates. If you don't have pecans, just substitute equal amounts of walnuts, macadamia, pistachios or hazelnuts.

 

100 g Pecans , toasted and finely chopped 2 tbsp Butter 1 Shallot , finely chopped Sea salt 1 Garlic clove , crushed 50 g Leftover cooked quinoa 1 tbsp Thyme leaves , chopped 30 ml Chicken / vegetable stock (or water) 12 Medjool dates,stoned and sliced open 12 Small sage leaves (or thyme sprigs), for garnishing

1. Place the nuts in a dry skillet over medium heat. Heat, stirring often with a wooden spoon, until the pecans smell fragrant and evenly brown, about 5 minutes. Remove and finely chop the nuts.
2. Melt the butter in a frying pan. Add the shallot and a generous pinch of salt and cook for 2-3 minutes until softened, then add the crushed garlic, cooked quinoa, chopped pecans and thyme and cook for 1 minute more. Add the stock or water to bring the mixture together, then set aside.
3. Cut the dates in half lengthways, but not completely in half. Remove pit and discard.
4. Take small balls of the stuffing and push inside the dates, then push the sides of the dates back together. Garnish each with a sage leaf or thyme sprig.

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com