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
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
- 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.
- Place onion and garlic mixture into a blender, adding masala wine and chicken broth. Blend until it reaches a smooth consistency.
- Pour sauce into a 2-quart medium saucepan and simmer for 1-2 minutes on low-medium heat.
- 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.