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:
covered percent of daily need
