In this post, you will learn how to make Autumn Harvest Quail and also watch our highly recommended video on how to make a (related) Recipe at the end of this post.
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Below are the ingredients and the instructions on how to make Autumn Harvest Quail.
- 1 cup Tropical Food's Diet Delight®, separated
- 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
- 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
- 1 tbsp. butter
- 2 cloves garlic, minced
- ½ shallot, minced
- 8 cups baby spinach, washed well
- White wine for deglazing
- Separate raisins from nuts and seeds in Tropical Foods Diet Delight.
- 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.
- 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.
- 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.
- 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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