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Marsala Quinoa Gravy

Marsala Quinoa Gravy

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. 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 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.
  5. Add salt and pepper.

Yield: 3 1/2 cups (875 mL) | serving size 1/4 cup (60 mL)

Nutritional Analysis Per Serving Calories 80 Total Fat 5 g Saturated Fat 0g Cholesterol 0 mg Carbohydrates 6 g Fiber 1 g Sugars 3 g Protein 1 g Sodium 290 mg Potassium 9 mg

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