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Autumn Harvest Quail

 
One serving costs about $16.19 One serving costs about $16.19 One serving costs about $16.19

$16.19 per serving

11 people like this recipe

11 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4
spoonacular Score:82%

Spoonacular Score: 82%

 

Autumn Harvest Quail takes around about 45 minutes from beginning to end. For $16.19 per serving, this recipe covers 48% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 42g of protein, 34g of fat, and a total of 858 calories. This recipe serves 4. If you have spinach, butter, quinoa, and a few other ingredients on hand, you can make it. 11 person have tried and liked this recipe. It is brought to you by Foodista. With a spoonacular score of 82%, this dish is awesome. Try Autumn Harvest Cobbler, Autumn Harvest Minestrone, and Autumn Harvest Chowder for similar recipes.

Ingredients

Servings:
1 cup
1 cup food dye
food dye
some
some quail
quail
4
4  whole quail
whole quail
2 small
2 small shallots
shallots
4 small
4 small garlic cloves
garlic cloves
1
1  orange
orange
4 sprigs
4 sprigs thyme
thyme
2 sprigs
2 sprigs rosemary
rosemary
4 Tbsps
4 Tbsps butter
butter
some
some salt and pepper
salt and pepper
some
some quinoa
quinoa
0.75 cups
0.75 cups balsamic vinegar
balsamic vinegar
3 Tbsps
3 Tbsps sugar
sugar
2 cloves
2 cloves garlic
garlic
1 sprig
1 sprig rosemary
rosemary
1.5 cups
1.5 cups chicken stock
chicken stock
1 cup
1 cup tri-color pasta
tri-color pasta
1 cup
1 cup butternut squash
butternut squash
some
some spinach
spinach
1 Tbsp
1 Tbsp butter
butter
2 cloves
2 cloves garlic
garlic
0.5
0.5  shallot
shallot
8 cups
8 cups baby spinach
baby spinach
some
some white wine
white wine
1 cup food dye
1 cup
food dye
some quail
some
quail
4  whole quail
4
whole quail
2 small shallots
2 small
shallots
4 small garlic cloves
4 small
garlic cloves
1  orange
1
orange
4 sprigs thyme
4 sprigs
thyme
2 sprigs rosemary
2 sprigs
rosemary
4 Tbsps butter
4 Tbsps
butter
some salt and pepper
some
salt and pepper
some quinoa
some
quinoa
0.75 cups balsamic vinegar
0.75 cups
balsamic vinegar
3 Tbsps sugar
3 Tbsps
sugar
2 cloves garlic
2 cloves
garlic
1 sprig rosemary
1 sprig
rosemary
1.5 cups chicken stock
1.5 cups
chicken stock
1 cup tri-color pasta
1 cup
tri-color pasta
1 cup butternut squash
1 cup
butternut squash
some spinach
some
spinach
1 Tbsp butter
1 Tbsp
butter
2 cloves garlic
2 cloves
garlic
0.5  shallot
0.5
shallot
8 cups baby spinach
8 cups
baby spinach
some white wine
some
white wine

Equipment

sauce pan
sauce pan
oven
oven
frying pan
frying pan
sauce pan
sauce pan
oven
oven
frying pan
frying pan


Instructions

Separate raisins from nuts and seeds in Tropical Foods Diet Delight. QUAIL 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. 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. Saut 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.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $16.19
Ingredient
1 cup food dye
some quail
4 whole quail
2 smalls shallots
4 smalls garlic cloves
1 orange
4 sprigs thyme
2 sprigs rosemary
4 tablespoons butter
some quinoa
¾ cups balsamic vinegar
3 tablespoons sugar
2 cloves garlic
1 sprig rosemary
1.5 cups chicken stock
1 cup tri-color pasta
1 cup butternut squash
some spinach
1 tablespoon butter
2 cloves garlic
½ shallot
8 cups baby spinach
some white wine
Price
$37.09
$3.11
$12.46
$0.28
$0.27
$0.29
$0.21
$0.03
$0.49
$0.41
$1.62
$0.05
$0.13
$0.01
$1.16
$1.41
$0.31
$0.27
$0.12
$0.13
$0.07
$2.83
$1.99
$64.75

Tips

Health Tips

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • If you are cooking with wine, be aware that the amount of alcohol that evaporates could be much less than you think. In fact, researchers found that anywhere between 4 and 49 percent of the alcohol in a dish might remain depending on the cooking method, length of cooking, etc. If you're concerned about the amount of alcohol you're consuming, keep an eye on how much wine is going into your dish!

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • To make baked goods lighter and sneak in some extra nutrition, you can swap half the butter or oil (sometimes even all of it!) with an equal amount of unsweetened applesauce.

  • get more health tips

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • Don't have any wine in the house? Red wine vinegar and white wine vinegar can be used to deglaze pans. Chicken/beef broth or grape juice can also be used in place of wine in a pinch, especially if a recipe only calls for a small amount.

  • If you've never made quinoa before, be sure to rinse it well before you prepare it. The easiest way is to put it in a fine-mesh strainer and run water over it from the sink. Skipping this step could result in bitter, even soapy tasting quinoa because quinoa's natural coating tastes pretty bad. Quinoa sold in supermarkets is often pre-rinsed, but its better to be safe than sorry, right?

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • get more cooking tips

Green Tips

  • Food coloring can definitely make food more attractive, but if you prefer to go the natural route, many colors can be created with the use of fruits, vegetables, spices, etc. Experiment with berries for pinks, reds, and purples, carrots for orange, turmeric for yellow, and so on.

Disclaimer

Nutritional Information

Quickview
858 Calories
42g Protein
33g Total Fat
88g Carbs
54% Health Score
Limit These
Calories
858
43%

Fat
33g
52%

  Saturated Fat
14g
90%

Carbohydrates
88g
29%

  Sugar
24g
28%

Cholesterol
144mg
48%

Sodium
450mg
20%

Alcohol
3g
21%

Get Enough Of These
Protein
42g
84%

Vitamin K
328µg
313%

Vitamin A
10953IU
219%

Selenium
65µg
93%

Manganese
1mg
88%

Vitamin B3
14mg
70%

Vitamin C
57mg
69%

Vitamin B6
1mg
68%

Phosphorus
652mg
65%

Copper
1mg
58%

Iron
9mg
55%

Folate
204µg
51%

Magnesium
173mg
43%

Vitamin B1
0.6mg
40%

Vitamin B2
0.68mg
40%

Potassium
1311mg
37%

Zinc
5mg
35%

Fiber
6g
26%

Vitamin E
2mg
18%

Vitamin B5
1mg
18%

Calcium
177mg
18%

Vitamin B12
0.62µg
10%

Vitamin D
0.27µg
2%

covered percent of daily need

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