Directions:
- 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.
- 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
| Amount Per 1 Serving | |||
| Calories | 276.21 Kcal (1156 kJ) | ||
| Calories from fat | 70.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.85g | 12% | |
|---|---|---|---|
| Cholesterol | 3.6mg | 1% | |
| Sodium | 182.43mg | 8% | |
| Potassium | 485.06mg | 10% | |
| Total Carbs | 41.94g | 14% | |
| Sugars | 6.73g | 27% | |
| Dietary Fiber | 6.13g | 25% | |
| Protein | 10.89g | 22% | |
| Vitamin C | 20.1mg | 33% | |
| Iron | 3mg | 17% | |
| Calcium | 64.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 120.78 Kcal (506 kJ) | ||
| Calories from fat | 30.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.43g | 12% | |
|---|---|---|---|
| Cholesterol | 1.57mg | 1% | |
| Sodium | 79.77mg | 8% | |
| Potassium | 212.1mg | 10% | |
| Total Carbs | 18.34g | 14% | |
| Sugars | 2.94g | 27% | |
| Dietary Fiber | 2.68g | 25% | |
| Protein | 4.76g | 22% | |
| Vitamin C | 8.8mg | 33% | |
| Iron | 1.3mg | 17% | |
| Calcium | 28.1mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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