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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