Growing up in South Africa I used to have a kumquat tree in my garden. As a kid I would devour bowls full of these little oranges, all the while puckering up my face.
I still love the way the sweet and sour notes are perfectly balanced. The best part is that skin doesn’t have any of the thick, bitter pith found in other citrus fruits, so you can eat the skin too.
Whenever they are in season, I find a way to use them. I’ve thrown them onto salads, added them to my cheese boards, made jam, and added flavor to my chicken, meat, and fish dishes with them.
Sunchokes are also known as Jerusalem Artichokes or sunroots. They look a lot like ginger but they have a strong artichoke flavor and you cook them like you would any root vegetables.
In this recipe, I roast the kumquats with sunchokes and fennel to make a gooey and chunky marmalade. And then I toss them with quinoa to add a textural pop.
It’s got bold, bright citrusy flavors that marry beautifully with the licoricey fennel.
It’s perfect as a side or main… xxx Chef MM
Kumquat Marmalade Quinoa – Chef Melissa Mayo
Kumquat Marmalade Quinoa with Fennel and Sunchcokes* 1 fennel – bulb & stalks sliced * 1 red onion -sliced* 2 cups of kumquats halved* 2 cups of sunchokes – …
Kumquat Marmalade Quinoa
Ingredients
FOR THE VEGETABLES
- 1 fennel – bulb & stalks sliced
- 1 red onion -sliced
- 2 cups of kumquats halved
- 2 cups of sunchokes – cut into ½ inch pieces *****
- 1 tsp cumin
- 1 tsp cinnamon
- 1 tspn curry powder
- 1 tsp ginger
- 3 bay leaves
- 2 TBS peach/apricot/marmalade jam
- 2 TBS whole grain mustard with seeds
- ¼ cup olive oil
- 1 tsp each – Coarse Salt and Black Pepper
FOR THE QUINOA
- 2 ½ cup uncooked tricolored Quinoa
- 1 TBS stock/consommé powder
- 5 cups of water
FOR THE GARNISH
- A handful of flat Italian parsley to garnish
- Good quality olive oil to finish
Instructions
Preheat the oven to 400F/200 C
FOR THE VEGETABLES
Cut all the veggies (onion, kumquats, fennel and sunchokes) and place in a large mixing bowl. Add the spices (cumin, cinnamon, ginger, bay leaves, and curry powder). Add the mustard, jam, salt, pepper and olive. Toss the veggies to coat with the seasoning.
Place vegetables on a foil-lined baking sheet and roast for about an hour turning halfway until they are nicely browned and caramelized. You should have a chunky marmalade.
FOR THE QUINOA
In a saucepan bring 5 cups of water to a boil. Add 1 TBS stock powder and the quinoa and stir. Cover the pot and reduce the heat. Simmer until all the water is absorbed (10-15 minutes). Fluff with a fork and set aside.
TO ASSEMBLE
Place the quinoa into a large serving bowl. Top with the kumquat and veggie marmalade. Lightly toss to combine.
Drizzle with good quality olive oil and garnish with some chopped Italian parsley. Serve the salad at room temperature
**** Sunchokes are also known as Jerusalem Artichokes or sunroots. If you cannot find them you can substitute them with another root veggie like parsnips, carrots, butternut, yams, or sweet potatoes
SERVES 8
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