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The power of kumquats (plus a quinoa and kumquat salad recipe)

Katherine Martinelli is an internationally published food and travel writer and photographer who contributes regularly to publications on three continents. She recently released her first cookbook, Puff Pastry at Brunch: 10 Sweet and Sa...

Tiny, tart and sweet!

This miniature citrus fruit can be eaten skin and all and is packed with vitamins A and C as well as potassium. They are incredibly versatile and can be enjoyed in savory and sweet dishes alike as well as cocktails.
Tiny, tart and sweet!

If you've never had a kumquat, then now is your chance: They are in season in the winter and should be available at specialty markets if not your local grocery store. Enjoy their tart flavor by popping them whole in your mouth. Or, slice them up and candy them, make jam, add them to salads, put them in drinks or cook with them. Kumquat's add a wonderful flavor and acidity to everything they touch. Here, slices of kumquat brighten up a simple, nutrient-rich quinoa salad (a super food in its own right).

Quinoa and kumquat salad recipe

Tiny, tart and sweet!

Serves 6


  • 1 cup quinoa
  • 1-1/2 cups water
  • 1/2 sweet potato, diced and cooked
  • 1/2 red pepper, diced
  • 6 kumquats sliced, plus a few slices for garnish
  • 1 tablespoon olive oil
  • 1 tablespoon good quality maple syrup
  • 1 tablespoon chopped cilantro, plus a little for garnish


  1. Soak the quinoa in hot water for five minutes. Strain and rinse.
  2. Put in a pot with the 1-1/2 cups water and bring to a boil. Lower the heat, cover and cook until water is absorbed and quinoa is tender, about 20 minutes.
  3. Transfer the cooked quinoa to a large bowl. Add the sweet potato, red pepper, kumquats, olive oil and maple syrup and mix to combine. Add the cilantro and lightly toss.
  4. Serve hot, at room temp or cold. Garnish with chopped cilantro and sliced kumquats.

More kumquat recipes

Kumquat marinade
Kumquat sparkler recipe
Cranberry kumquat relish

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