Name: Grilled Quail with Spinach-Pomegranate Salad
Total time: 25 min
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

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Credit: © Tina Rupp

Recipe Summary test

total:

25 mins

Yield:

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

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.

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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.

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.

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Grilled Quail with Spinach-Pomegranate Salad

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Ingredients

Directions

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Grilled Quail with Spinach-Pomegranate Salad

Gallery

Recipe Summary test

Ingredients

Directions

Serve With

Suggested Pairing

Reviews

All Reviews for Grilled Quail with Spinach-Pomegranate Salad