marsalaquinoagravy1

Quinoa contains anti-inflammatory agents and canola oil has the least saturated fat of all common oils making this recipe a heart healthy option. This unique gravy is made with gluten-free four, resulting in a delicious, gluten-free alternative to most other gravy recipes!

Portions: 3 cups ( 12 servings)  Serving Size: 1/4 cup

Ingredients:

¼ cup canola oil

½ medium white onion, chopped

1 tsp garlic, crushed

1 cup gluten free marsala wine

3 cups low sodium chicken broth

½ cup quinoa flour

1 tsp salt

¼ tsp black pepper

Instructions:

  1. In a small sauté pan, heat up ¼ cup canola oil for about one 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. Place onion and garlic mixture into a blender, adding masala wine and chicken broth. Blend until it reaches a smooth consistency.
  3. Pour sauce into a 2-quart medium saucepan and simmer for 1-2 minutes on low-medium heat.
  4. Sift quinoa flour into the saucepan, 2 Tablespoons at a time, and whisk for about 5 minutes. When the quinoa flour is added, cook for 10 minutes on low heat or until the sauce gets to a desired consistency. Add salt and pepper.

 

Manuel Villacorta, M.S., R.D., is currently or has worked as a spokesperson/ambassador for CanolaInfo and is paid for services which include, but not limited to, photography, videography, recipe development, social media promotion and online contributions.
-“I only represent companies that I truly believe in their mission and love their products deeply in my heart. I use them often myself as they are the best, nutritional foods available” – Manuel Villacorta.

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