- Place quinoa in small saucepan and set over medium-high heat. Cook, stirring frequently, until fragrant, about 5 minutes. Stir in almond milk, ginger, sugar, and salt and bring to boil. Reduce heat and simmer, covered, until most of liquid is absorbed and quinoa is tender, 20–25 minutes.
- Remove and discard ginger. Divide quinoa evenly among 4 bowls and top evenly with kumquats.
- Per serving: about 1/2 cup quinoa with about 3 tablespoons kumquats
Go ahead and eat the whole thing! Kumquats are meant to be eaten skin and all. They brighten up dishes with their sweet-tart citrus flavor and vibrant color. If they are unavailable, top the quinoa with orange segments.