Grilled Quail with Spinach-Pomegranate Salad
Recipe from
Food & Wine
Quail seems intimidating to cook, but it's actually quite easy and fast.
Servings:
4
Prep Time:
25 mins
Total Time:
25 mins
Ingredients
-
1/2 tablespoonfresh lemon juicesee savings
-
1/2 tablespoonpomegranate molassessee savings
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1 tablespoonextra-virgin olive oil, plus more for drizzlingsee savings
-
1 teaspooncoarsely chopped mintsee savings
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Saltsee savings
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8semiboneless quailsee savings
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Freshly ground black peppersee savings
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1packed cup spinach leaves, sliced 2/3 inch thicksee savings
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2/3 cuppomegranate seedssee savings
Directions
1.
Light a grill. In a bowl, whisk the lemon juice with the pomegranate molasses, the 1 tablespoon of oil, and the mint; season with salt.
2.
Rub olive oil all over the quail. Season with salt and pepper and grill, breast side down, over high heat until browned, about 3 minutes. Turn the quail and grill until the breast meat is pink (for medium), about 2 minutes longer. Transfer the quail to plates.
3.
Add the spinach and pomegranate seeds to the dressing and toss. Serve the salad with the quail.
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