Autumn Harvest Quail

Autumn Harvest Quail requires around 45 minutes from start to finish. For $16.19 per serving, this recipe covers 48% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 858 calories, 42g of protein, and 34g of fat each. 11 person found this recipe to be tasty and satisfying. Head to the store and pick up food dye, garlic cloves, tri-color pasta, and a few other things to make it today. It is brought to you by Foodista. With a spoonacular score of 81%, this dish is excellent. Users who liked this recipe also liked Autumn Harvest Cake, Autumn Harvest Chowder, and Autumn Harvest Stew.

Servings: 4

 

Ingredients:

1 cup Tropical Food's Diet Delight®, separated

QUAIL

4 whole quail

2 small shallots, halved

4 small garlic cloves

1 orange, cut into wedges

4 sprigs thyme

2 sprigs rosemary, halved

4 tbsp. butter

Salt and pepper to taste

QUINOA

¾ cup balsamic vinegar

3 tbsp. sugar

2 cloves garlic

1 sprig rosemary

1 & ½ cups chicken stock

1 cup tri-color quinoa

1 cup butternut squash, cubed

SPINACH

1 tbsp. butter

2 cloves garlic, minced

½ shallot, minced

8 cups baby spinach, washed well

White wine for deglazing

Equipment:

oven

sauce pan

frying pan

Cooking instruction summary:

Separate raisins from nuts and seeds in Tropical Foods Diet Delight. QUAIL Preheat oven to 400 degrees; stuff each quail with shallot, one garlic clove, one orange wedge, one sprig of thyme, one sprig of rosemary. \ Rub quail with butter, season with salt and pepper. Roast quail for 10 minutes at 400 degrees, then at 375 degrees for 30 minutes. QUINOA In a small saucepan, add raisins from Diet Delight, balsamic vinegar, sugar, garlic, and rosemary; slowly simmer until it is thickened. Boil chicken stock; add quinoa and butternut squash. Simmer gently for about 25 minutes. SPINACH Toast nuts and seeds from Diet Delight in butter with garlic and shallots. Saut spinach with mixture, then deglaze pan with white wine and season with salt and pepper. SERVING Remove quail from oven and rest for 2 minutes. Sauce plate; add bed of quinoa, top with spinach mixture, and quail.

 

Step by step:


1. Separate raisins from nuts and seeds in Tropical Foods Diet Delight.

2. QUAIL

3. Preheat oven to 400 degrees; stuff each quail with shallot, one garlic clove, one orange wedge, one sprig of thyme, one sprig of rosemary. \

4. Rub quail with butter, season with salt and pepper.

5. Roast quail for 10 minutes at 400 degrees, then at 375 degrees for 30 minutes.

6. QUINOA

7. In a small saucepan, add raisins from Diet Delight, balsamic vinegar, sugar, garlic, and rosemary; slowly simmer until it is thickened.

8. Boil chicken stock; add quinoa and butternut squash.

9. Simmer gently for about 25 minutes.

10. SPINACH

11. Toast nuts and seeds from Diet Delight in butter with garlic and shallots. Saut spinach with mixture, then deglaze pan with white wine and season with salt and pepper.

12. SERVING

13. Remove quail from oven and rest for 2 minutes.

14. Sauce plate; add bed of quinoa, top with spinach mixture, and quail.


Nutrition Information:

Quickview
858 Calories
42g Protein
33g Total Fat
88g Carbs
54% Health Score
Limit These
Calories
858
43%

Fat
33g
52%

  Saturated Fat
14g
90%

Carbohydrates
88g
29%

  Sugar
24g
28%

Cholesterol
144mg
48%

Sodium
450mg
20%

Alcohol
3g
21%

Get Enough Of These
Protein
42g
84%

Vitamin K
328µg
313%

Vitamin A
10953IU
219%

Selenium
65µg
93%

Manganese
1mg
88%

Vitamin B3
14mg
70%

Vitamin C
57mg
69%

Vitamin B6
1mg
68%

Phosphorus
652mg
65%

Copper
1mg
58%

Iron
9mg
55%

Folate
204µg
51%

Magnesium
173mg
43%

Vitamin B1
0.6mg
40%

Vitamin B2
0.68mg
40%

Potassium
1311mg
37%

Zinc
5mg
35%

Fiber
6g
26%

Vitamin E
2mg
18%

Vitamin B5
1mg
18%

Calcium
177mg
18%

Vitamin B12
0.62µg
10%

Vitamin D
0.27µg
2%

covered percent of daily need
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