Quinoa with Kumquats and Leeks recipe

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Ingredients

1 tablespoon extra-virgin olive oil
1 leek, thinly sliced
3 cloves garlic, thinly sliced
8 kumquats, thinly sliced
salt to taste
1 cup quinoa
2 cups chicken stock

Nutrition Info

238.2 calories
carbohydrate: 37.7 g
cholesterol: 2.5 mg
fat: 6.6 g
fiber: 5.9 g
protein: 7.7 g
saturatedFat: 0.8 g
servingSize: -
sodium: 490.8 mg
sugar: 4.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a skillet over medium heat, cook and stir leek, garlic, and kumquats until brown, 5 to 10 minutes. Season with salt.

  2. Cook and stir quinoa into kumquat mixture until quinoa is toasted, about 1 minute, add chicken stock and bring to a boil. Reduce heat to low, cover, and simmer until quinoa has absorbed the chicken stock, about 20 minutes.

Recipe Yield

4 servings

Recipe Note

This quinoa dish goes extremely well with fish. I bake the fish with kumquats as well. Try it with multi-colored quinoa.

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