Marsala Quinoa Gravy
- 1/4 cup canola oil 60 mL
- 1/2 medium white onion, chopped
- 1 tsp crushed garlic 5 mL
- 1 cup Marsala wine 250 mL
- 3 cups low sodium chicken broth 750 mL
- 1/2 cup quinoa flour 125 mL
- 1 tsp salt 5 mL
- 1/4 tsp black pepper 1 mL
- 1. In small sauté pan, heat canola oil for about 1 minute on medium heat. Reduce heat to low and add onion and crushed garlic. Sauté for about 4-5 minutes or until onion begins to brown.
- 2. In blender, place onion and garlic mixture, Marsala wine and chicken broth. Blend until smooth.
- 3. In medium saucepan, pour contents of blender and simmer 1-2 minutes on low-medium heat.
- 4. Sift quinoa flour into saucepan, 2 Tbsp (30 mL) at a time. Whisk until combined after each addition. When all quinoa flour is added, cook 10 minutes on low heat or until sauce thickens to gravy consistency. Add salt and pepper
3 1/2 cups (875 mL)
1/4 cup (60 mL)
|Total Fat||5 g|
|Saturated Fat||0 g|
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