Autumn Harvest Quail
Ready in : 45 mins
Autumn Harvest Quail might be a good recipe to expand your main course recipe box. One serving contains 1237 calories, 64g of protein, and 46g of fat. For $20.53 per serving, this recipe covers 63% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of shallot, garlic, garlic, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Foodista. 11 person were glad they tried this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 82%, which is great.
Ingredients
tropical food's
1 cup
quail
4 servings
quail
4
shallots
2 small
garlic cloves
4 small
orange
1
thyme
4 sprigs
rosemary
2 sprigs
butter
4 tbsp
salt and pepper
4 servings
quinoa
4 servings
balsamic vinegar
0.75 cup
sugar
3 tbsp
garlic
2 cloves
rosemary
1 sprig
chicken stock
1.5 cups
tri-color quinoa
1 cup
butternut squash
1 cup
spinach
4 servings
butter
1 tbsp
garlic
2 cloves
shallot
0.5
baby spinach
8 cups
white wine
4 servings
Cooking in Steps
-
1Separate raisins from nuts and seeds in Tropical Foods Diet Delight.
raisins
seeds
nuts
-
2QUAIL
quail
-
3Preheat oven to 400 degrees; stuff each quail with shallot, one garlic clove, one orange wedge, one sprig of thyme, one sprig of rosemary. \
whole garlic cloves
rosemary
shallot
orange
quail
thyme
oven -
4Rub quail with butter, season with salt and pepper.
salt and pepper
butter
quail
dry seasoning rub
-
5Roast quail for 10 minutes at 400 degrees, then at 375 degrees for 30 minutes.
quail
-
6QUINOA
quinoa
-
7In a small saucepan, add raisins from Diet Delight, balsamic vinegar, sugar, garlic, and rosemary; slowly simmer until it is thickened.
balsamic vinegar
rosemary
raisins
garlic
sugar
sauce pan -
8Boil chicken stock; add quinoa and butternut squash.
butternut squash
chicken stock
quinoa
-
9Simmer gently for about 25 minutes.
-
10SPINACH
spinach
-
11Toast 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.
salt and pepper
white wine
shallot
spinach
butter
garlic
seeds
sandwich bread
nuts
frying pan -
12SERVING
-
13Remove quail from oven and rest for 2 minutes.
quail
oven -
14Sauce plate; add bed of quinoa, top with spinach mixture, and quail.
spinach
quinoa
quail