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Quinoa with Kumquats and Leeks

JCL

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

40 m servings 238 cals
Original recipe yields 4 servings

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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.

Nutrition Facts


Per Serving: 238 calories; 6.6 g fat; 37.7 g carbohydrates; 7.7 g protein; 2 mg cholesterol; 491 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Reviews

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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...

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...