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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 1 |
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Ingredients:
1 cup(s) tropical food/s diet delight® separated |
quail |
4 whole(s) quail |
2 small shallots halved |
4 clove(s) small garlic |
1 orange cut into wedges |
4 sprigs thyme |
2 sprigs rosemary halved |
4 tablespoon(s) butter |
salt and pepper to taste |
quinoa |
Â3/4 cup balsamic vinegar |
3 tablespoon(s) sugar |
2 clove(s) garlic |
1 sprig rosemary |
1 & Â1/2 cup(s) chicken stock |
1 cup(s) tri-color quinoa |
1 cup(s) butternut squash cubed |
spinach |
1 tablespoon(s) butter |
2 clove(s) garlic minced |
Â1/2 shallot minced |
8 cup(s) baby spinach washed well |
white wine for deglazing |
Directions:
1. Separate raisins from nuts and seeds in Tropical Food’s Diet Delight®.
2. QUAIL
3. Preheat oven to 400 degrees; stuff each quail with 1/2 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.
12. Sauté spinach with mixture, then deglaze pan with white wine and season with salt and pepper.
13. SERVING
14. Remove quail from oven and rest for 2 minutes. Sauce plate; add bed of quinoa, top with spinach mixture, and quail.
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