Quinoa with Kumquats and Leeks

4.0
(2)

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

1
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

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 (per serving)

238 Calories
7g Fat
38g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 238
% Daily Value *
Total Fat 7g 8%
Saturated Fat 1g 4%
Cholesterol 3mg 1%
Sodium 491mg 21%
Total Carbohydrate 38g 14%
Dietary Fiber 6g 21%
Total Sugars 5g
Protein 8g
Vitamin C 20mg 101%
Calcium 61mg 5%
Iron 3mg 16%
Potassium 359mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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