Quinoa with Kumquats and Leeks

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

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.