Grilled Quail with Minted Quinoa

By LRay

The Local Palate, May 2015, page 54-55.

Ingredients

• Minted Quinoa
• 1/2 cup quinoa
• 1 cup chicken stock or water
• 1 tablespoon rice wine vinegar
• 1 tablespoon olive oil
• 1/2 cup cucumber, peeled, seeded, and medium diced
• 1 tablespoon thinly sliced (chiffonade) mint
• 1/2 cup grape tomatoes, halved
• Salt and pepper
• Grilled Quail
• 4 semi-boneless quail
• Olive Oil
• Salt and pepper

Details

Servings 1
Adapted from thelocalpalate.com

Preparation

Step 1

Directions

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.