Quinoa with Kumquats and Leeks |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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. 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.
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