The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 69% off of newsstand price now!

Subscribe to The Local Palate
Savor the South eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

Grilled Quail with Minted Quinoa

Advertisement

Ingredients

Minted Quinoa

½ cup quinoa

1 cup chicken stock or water

1 tablespoon rice wine vinegar

1 tablespoon olive oil

½ cup cucumber, peeled, seeded, and medium diced

1 tablespoon thinly sliced (chiffonade) mint

½ cup grape tomatoes, halved

Salt and pepper 

Grilled Quail

4 semi-boneless quail

Olive Oil

Salt and pepper

Directions

  1. Rinse quinoa in cool water and then drain. Bring chicken stock to boil in small saucepan set over medium heat. 
  2. Add quinoa. Reduce heat, cover, and let simmer for 15 minutes.
  3. Remove quinoa from pan. Fluff with fork.
  4. Combine quinoa, vinegar, olive oil, cucumber, mint, and tomatoes. Add salt and pepper to taste.

Grilled Quail

  1. Preheat grill.
  2. Drizzle quail with olive oil and season with salt and pepper.
  3. Place quail on medium hot grill and cook for 5 minutes, turning once.
  4. To serve, place spoonful of quinoa on plate and place quail on top.
Print Recipe