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Ingredients40 m servings 238 cals
Original recipe yields 4 servings
- 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.
Per Serving: 238 calories; 6.6 g fat; 37.7 g carbohydrates; 7.7 g protein; 2 mg cholesterol; 491 mg sodium. Full nutrition
ReviewsRead all reviews 2
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'v...