Quinoa with Kumquats and Leeks

  4.0 – 2 reviews  

a revitalizing replacement for lemonade. You can filter the juice before adding it to the water if you prefer your beverage to be pulp-free.

Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 4
Yield: 4 servings

Ingredients

  1. 1 tablespoon extra-virgin olive oil
  2. 1 leek, thinly sliced
  3. 3 cloves garlic, thinly sliced
  4. 8 kumquats, thinly sliced
  5. salt to taste
  6. 1 cup quinoa
  7. 2 cups chicken stock

Instructions

  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

Calories 238 kcal
Carbohydrate 38 g
Cholesterol 3 mg
Dietary Fiber 6 g
Protein 8 g
Saturated Fat 1 g
Sodium 491 mg
Sugars 5 g
Fat 7 g
Unsaturated Fat 0 g

Reviews

Natasha Cox
I liked the taste with the kumquats. I used my own veggie stock instead of chicken stock. The textures with the kumquats and quinoa ended up being a strange combination…not sure if I would try this again.
Jennifer Barr
So bright and citrus-y! I have such a hard time getting quinoa to taste like anything but quinoa, but this was a different story! I would definitely make this again (boyfriend agrees). Also, I’ve never cooked with kumquats – who knew they had so many seeds! Make sure to de-seed them as you slice them. I served this with pan-seared whitefish, but would go well with chicken too!

 

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