Quinoa with Kumquats and Leeks

Quinoa with Kumquats and Leeks

2
JCL 0

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

Ingredients 40 m {{adjustedServings}} servings 238 cals

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Nutrition

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  • Calories:
  • 238 kcal
  • 12%
  • Fat:
  • 6.6 g
  • 10%
  • Carbs:
  • 37.7g
  • 12%
  • Protein:
  • 7.7 g
  • 15%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 491 mg
  • 20%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews 2

  1. 2 Ratings

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pottsjen
3/12/2014

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!

Annie_Bagel
9/23/2014

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.