Quinoa with Kumquats and Leeks

Quinoa with Kumquats and Leeks

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"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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40 m servings 238 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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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  • Prep

  • Cook

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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.



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...

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