Autumn Harvest Quail

CHEF
Johnson & Wales Sophomore Allegra Grant

TROPICAL FOODS INGREDIENT
Diet Delight®

PREPARATION TIME
15 minutes

COOKING TIME
40 minutes


SERVINGS: 
4

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


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.

 

 

 
 

 

 

Tags: diet delight, fall recipe, johnson & wales, Quail, recipe

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