Quinoa with Kumquats and Leeks

Name: Quinoa with Kumquats and Leeks recipe
Prep time: 15 min
Cook time: 25 min
Yield: 4 servings
Cuisine: Global
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

by Ross Fisher 1 year ago

4 (2)

25 minutes

238.2 kcal

37.7 g carbs

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Description

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

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

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.

Nutrition Facts

serving: 4 servings

calories: 238.2 kcal

carbohydrates: 37.7 g

protein: 7.7 g

saturated fat: 0.8 g

cholesterol: 2.5 mg

sodium: 490.8 mg

fiber: 5.9 g

sugar: 4.9 g