Last week, I received a call from Dole. As you know, I’m creating the recipes for their monthly newsletter (have you signed up yet?), and on the call, they told me the featured food for the February newsletter would be kumquats.
“Sure, no problem. I’ll get started on the recipe right away,” I said, hanging up the phone. And then: What the heck are kumquats?!
I knew they were a fruit, but that’s about all. One of the best things about this Dole partnership is that I’ve been challenged! I love trying new foods — especially nutritional superstars like kumquats and persimmons (January’s featured food).
Introducing kumquats:
Aren’t they cute? They are a citrus fruit, look and smell like baby oranges (with a thinner peel), and taste like a combination of an orange and lemon. So interesting!
Did you know that kumquats:
- Are a rich source of dietary fiber
- Are packed with nutrients and anti-oxidants, like carotene, lutein, thiamin, niacin, pyridoxine, and vitamins A, C, and E
- Are eaten along with the peel
(source)
The peel adds extra nutritional benefit, too — apparently compounds found in the peels of citrus fruits may even fight harmful pathogens! Normally you could reap these benefits by adding orange, lemon, or lime zest to recipes, but in the case of kumquats, you can make it one step easier and just eat the entire peel! Sweet 🙂
So, how the heck do you eat kumquats? Well, you can just pop them in your mouth. Or… there’s always this:
Oh, yes.
I’m proud of this one 🙂 Super flavorful and super nutritious. Win/win!
Zesty Kumquat Quinoa Salad (vegan)
[Makes 3 servings]
Ingredients:
- 1 C quinoa (uncooked)
- 1 C veggie broth (low sodium if possible)
- 1/4 C water
- 1 C arugula
- 1 C kumquats, chopped and deseeded (leave the peel on!)
- 1/4 C fresh lemon juice (the yield from 1 medium lemon)
- 2 tsp olive oil
- 1/4 tsp cracked pepper
Instructions:
In a medium sized pan, heat the veggie broth and water to a boil. Reduce to a simmer and add the quinoa. Cooked covered, stirring occasionally, for 15 minutes. Transfer cooked quinoa to a large bowl and add in remaining ingredients. Serve warm or cold. Enjoy!
Enjoy as a side dish or a light winter lunch or dinner. You can even add some cannellini beans in to give it a little more oomph!
Promise me you’ll try it? 🙂
I’m off to class — I have Medical Nutrition Therapy and Food Service Systems Management on the docket for today. Have a good one!
