Here quinoa takes the form of flour and helps produce a gluten-free alternative to most other gravy recipes. Also, using canola oil in place of pan drippings reduces the saturated fat content and makes it a heart-healthier choice.
1/4 cup canola oil 60 mL
1/2 medium white onion, chopped
1 teaspoon 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 teaspoon salt 5 mL
1/4 teaspoon black pepper 1 mL
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.
In blender, place onion and garlic mixture, Marsala wine and chicken broth. Blend
In medium saucepan, pour contents of blender and simmer 1-2 minutes on low-medium
Sift quinoa flour into saucepan, 2 tablespoons (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.