Active Time
N/A
Total Time
25 MIN
Yield
Serves : 4
© Tina Rupp

How to Make It

Step 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.

Step 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.

Step 3    

Add the spinach and pomegranate seeds to the dressing and toss. Serve the salad with the quail.

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