Autumn Harvest Quail
Johnson & Wales Sophomore Allegra Grant
SERVING SIZE: 4
1 cup Tropical Food’s Diet Delight® Snack Mix, 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
1½ 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 Food’s Diet Delight®.
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.
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. Sauté 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.