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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
Step 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.
Step 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)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 238 | |
| % Daily Value * | |
| Total Fat7g | 8% |
| Saturated Fat1g | 4% |
| Cholesterol3mg | 1% |
| Sodium491mg | 21% |
| Total Carbohydrate38g | 14% |
| Dietary Fiber6g | 21% |
| Total Sugars5g | |
| Protein8g | |
| Vitamin C20mg | 101% |
| Calcium61mg | 5% |
| Iron3mg | 16% |
| Potassium359mg | 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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source by allrecipe
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