AUTUMN HARVEST QUAIL

 

  • Cooking Time: 40 minutes
  • Servings: 4
  • Preparation Time: 15 minutes

Backstory

On October 9th, 2012, Tropical Foods had its Flavors of the Fall Recipe Contest with the culinary students at the Charlotte Campus of Johnson & Wales University. This recipe, Autumn Harvest Quail, was created by Allegra Grant.

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

Directions

  • Separate raisins from nuts and seeds in Tropical Food’s Diet Delight®.
  • QUAIL
  • Preheat oven to 400 degrees; stuff each quail with ½ 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. Sauté 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.

Categories: Main Dish  Poultry 
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