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 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
Instructions
- 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.
- 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
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.
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!