recipe 
yields
2 servings
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
4 semi-boneless quail
Olive Oil
Salt and pepper
Minted Quinoa
Grilled Quail
steps
- Rinse quinoa in cool water and then drain. Bring chicken stock to boil in small saucepan set over medium heat.
- Add quinoa. Reduce heat, cover, and let simmer for 15 minutes.
- Remove quinoa from pan. Fluff with fork.
- Combine quinoa, vinegar, olive oil, cucumber, mint, and tomatoes. Add salt and pepper to taste.
Grilled Quail
- Preheat grill.
- Drizzle quail with olive oil and season with salt and pepper.
- Place quail on medium hot grill and cook for 5 minutes, turning once.
- To serve, place spoonful of quinoa on plate and place quail on top.
Date Published: 04.20.15
share
- from Christina Oxford, "TLP" Test Kitchen, Charleston, SC
