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
Preparation
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.
