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

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

raisins

seeds

nuts
2
QUAIL

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. \

whole garlic cloves

rosemary

shallot

orange

quail

thyme

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

salt and pepper

butter

quail

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

quail
6
QUINOA

quinoa
7
In 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
8
Boil chicken stock; add quinoa and butternut squash.

butternut squash

chicken stock

quinoa
9
Simmer gently for about 25 minutes.
10
SPINACH

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.

salt and pepper

white wine

shallot

spinach

butter

garlic

seeds

sandwich bread

nuts

frying pan
12
SERVING
13
Remove quail from oven and rest for 2 minutes.

quail

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

spinach

quinoa

quail

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Autumn Harvest Quail

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

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

raisins

seeds

nuts

2 QUAIL

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. \

whole garlic cloves

rosemary

shallot

orange

quail

thyme

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

salt and pepper

butter

quail

dry seasoning rub

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

quail

6 QUINOA

quinoa

7 In 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

8 Boil chicken stock; add quinoa and butternut squash.

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.