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.
INSTRUCTIONS
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (910g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 2998 | ||
Calories from Fat: 2532 (84%) | ||
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Amt Per Serving | % DV | |
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Total Fat 281.3g | 375 % | |
Saturated Fat 159.6g | 798 % | |
Monounsaturated Fat 77.2g | ||
Polyunsanturated Fat 21.8g | ||
Cholesterol 926.6mg | 285 % | |
Sodium 2519.4mg | 87 % | |
Potassium 1883.7mg | 50 % | |
Total Carbohydrate 35.4g | 10 % | |
Dietary Fiber 4.7g | 19 % | |
Sugars, other 30.6g | ||
Protein 91.1g | 130 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2998
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