Kumquat and Leek Quinoa Pilaf
Kumquat and Leek Quinoa Pilaf balances citrusy bursts of kumquat with the gentle sweetness of sautéed leeks and garlic, all simmered in savory chicken stock. Each bite feels light yet satisfying, making it a versatile side for weeknight dinners or a bright complement to grilled fish or roasted chicken. The quinoa stays fluffy with pops of tang and aromatic depth.
- Prep15 mins
- Cook25 mins
- Serves4
- DifficultyEasy
- 1
Heat olive oil in a skillet over medium heat; cook and stir the leek, the garlic, and the kumquats until browned, 5 to 10 minutes. Season with salt.
- 2
Cook and stir the quinoa into the kumquat mixture until the quinoa is toasted, about 1 minute; add chicken stock and bring to a boil. Reduce the heat to low, cover, and simmer until the quinoa has absorbed the chicken stock, about 20 minutes.
- Calories 471.29 kcal High
- Protein 8.54 g Moderate
- Carbs 88.97 g Moderate
- Total Fat 6.04 g Moderate
- Saturated Fat 0.46 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 260.41 mg Moderate
- Fiber 9.29 g Good Source
- Sugar 28.52 g High
- Added Sugar 0.0 g Low Source
- Calcium 345.44 mg Good Source
- Iron 3.14 mg Moderate
- Potassium 33.05 mg Low Source
- Vitamin A 0.64 mcg_rae Low Source
- Vitamin C 41.93 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Citrus 🍊
- Garlic 🧄
- Onions 🧅