Grilled Quail with Pomegranate-Orange BBQ Sauce and Tabouli with Quinoa and Shredded Kale

Name: Grilled Quail with Pomegranate-Orange BBQ Sauce and Tabouli with Quinoa and Shredded Kale
Prep time: 2 h 35 min
Cook time: 2 h 35 min
Total time: 2 h 35 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps canola oil; 6 servings Canola oil, for brushing; 2 cinnamon sticks; 1 Tbsp Dijon mustard; 1 English cucumber, cut into small dice; 118 milliliters fresh mint leaves, finely chopped; 237 milliliters (1/2 pint) grape tomatoes, halved; 0 teaspoons coarsely ground black pepper; 1 Zest and juice of 2 lemons; 0 Zest and juice of 1 orange; 1 small bunch dinosaur kale, finely shredded; 118 milliliters ketchup; 6 servings Kosher salt; 6 servings Kosher salt and freshly ground black pepper; 3 Tbsps light brown sugar; 118 milliliters extra-virgin olive oil; 1 small Spanish onion, diced; 59 milliliters freshly squeezed orange juice; 1 Finely grated zest of orange; 237 milliliters pomegranate juice; 59 milliliters pomegranate molasses; 12 quail, backbones and bottom leg joints removed, flattened, wings tucked; 237 milliliters quinoa, rinsed well; 1 smalls red onion, thinly sliced; 59 milliliters red wine vinegar

Grilled Quail with Pomegranate-Orange BBQ Sauce and Tabouli with Quinoan and Shredded Kale might be just the American recipe you are searching for. This recipe covers 48% of your daily requirements of vitamins and minerals. This main course has 998 calories, 49g of protein, and 65g of fat per serving. This recipe serves 6. From preparation to the plate, this recipe takes about 2 hours and 35 minutes. It is perfect for The Fourth Of July. Not It is a good option if you're following a gluten free and dairy free diet. Head to the store and pick up orange zest, kosher salt, cinnamon sticks, and a few other things to make it today. To use up the quinoa you could follow this main course with the Quinoa Pudding as a dessert.

Instructions

Place the quinoa in a medium saucepan, cover with 1 3/4 cups cold water and season with salt and pepper. Bring to a boil, cover, lower the heat and cook until the water is absorbed and the quinoa is tender, 18 to 20 minutes.

Ingredients you will need

Salt And Pepper

Quinoa

Water

Equipment you will use

Sauce Pan

Remove the lid, fluff with a fork and let cool slightly.

Put the quinoa in a large bowl; add the tomatoes, mint, kale, cucumbers and onions and mix to combine.

Ingredients you will need

Cucumber

Tomato

Onion

Quinoa

Kale

Mint

Equipment you will use

Bowl

Whisk together the olive oil and lemon and orange zests and juices, and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Olive Oil

Orange

Lemon

Equipment you will use

Whisk

Add the dressing to the salad and toss to combine. Cover and refrigerate for at least 1 hour before serving. The longer the salad sits the better the flavors become.

Heat the oil in a medium saucepan over medium heat; add the onions and cook until soft.

Ingredients you will need

Onion

Cooking Oil

Equipment you will use

Sauce Pan

Add the pomegranate juice, orange juice, pomegranate molasses, vinegar, sugar, cinnamon sticks and orange zest and cook until reduced by half.

Ingredients you will need

Pomegranate Molasses

Pomegranate Juice

Cinnamon Stick

Orange Juice

Orange Zest

Vinegar

Sugar

Add the ketchup and cook for 15 minutes.

Ingredients you will need

Ketchup

Remove from the heat, whisk in the mustard, salt and pepper and let cool slightly.

Ingredients you will need

Salt And Pepper

Mustard

Equipment you will use

Whisk

Remove the cinnamon sticks before using.

Ingredients you will need

Cinnamon Stick

Remove about 1 cup of the sauce for serving.

Ingredients you will need

Sauce

Heat the grill to medium high for direct grilling.

Equipment you will use

Grill

Brush the quail with canola oil and sprinkle with salt and pepper. Put breast-side down on the grill and cook about 3 minutes. Flip, brush with the barbecue sauce, cover the grill and cook another 3 to 4 minutes.

Ingredients you will need

Salt And Pepper

Barbecue Sauce