Recipes Grilled Quail with Spinach-Pomegranate Salad Be the first to rate & review! Quail seems intimidating to cook, but it's actually quite easy and fast. More Poultry Recipes By Hugh Acheson Hugh Acheson Instagram Hugh Acheson is the Canadian-born chef and restaurateur of Empire State South in Atlanta and Five & Ten in Athens, Georgia. He is a judge on the reality cooking competition series Top Chef and an Iron Chef on Iron Chef Canada. Food & Wine's Editorial Guidelines Updated on December 3, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Tina Rupp Total Time: 25 mins Yield: 4 Ingredients 1/2 tablespoon fresh lemon juice 1/2 tablespoon pomegranate molasses 1 tablespoon extra-virgin olive oil, plus more for drizzling 1 teaspoon coarsely chopped mint Salt 8 semiboneless quail Freshly ground black pepper 1 packed cup spinach leaves, sliced 2/3 inch thick 2/3 cup pomegranate seeds Directions 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. 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. Add the spinach and pomegranate seeds to the dressing and toss. Serve the salad with the quail. Serve With Creamy Celery Root Skordalia. Suggested Pairing The meat's sweet, slightly rich flavor and the juicy pomegranate seeds in the spinach salad are delicious with an elegant red Burgundy. Rate it Print