Best 6 Grilled Quail And Quinoa Tabbouleh Recipes

QUINOA TABBOULEH WITH GRILLED VEGETABLES

Steps:

• Preheat a grill to medium-high heat. Toss yellow squash, zucchini and red bell pepper with 2 tablespoons olive oil and salt and black pepper. Grill the vegetables for 3-4 minutes per side or until nicely marked and just tender. Let cool.
• When vegetables have cooled, slice the yellow squash and zucchini lengthwise and cut into 1/2-inch to 3/4-inch cubes. Cut the red bell pepper into approximately the same size squares.
• Combine grilled vegetables, quinoa, scallions, tomatoes, mint, parsley, garlic, lemon juice and remaining olive oil in a large bowl. Serve immediately garnished with chopped fresh parsley and lemon slices.

GRILLED QUAIL AND QUINOA TABBOULEH

Steps:

• Preheat a grill or grill pan to medium-high. Pat the quail dry with paper towels. Cut down along the skin on the back of the quail with kitchen shears. Place the quail on a baking sheet and use your palm to gently press down to flatten the bird. Repeat with the remaining quail.
• Whisk the juice of 1/2 lemon, 1 tablespoon olive oil, za'atar, sumac, 1 clove grated garlic, 1 teaspoon salt and a few grinds of black pepper together in a medium bowl. Brush onto the breast side of each quail and grill, breast side down, until dark grill marks appear, 5 to 6 minutes. While breast side is grilling, brush remaining marinade onto the back side of the quail. Flip the quail and continue grilling until the meat is slightly firm to touch (it will feel like cooked chicken) and the juices run clear when the thickest part of the breast is pierced or an instant-read thermometer inserted into the thickest part of the breast registers 160 degrees F, about 4 minutes. Transfer to a serving platter and let rest for 5 minutes.
• Meanwhile, whisk the remaining juice of 1 1/2 lemons, remaining 3 tablespoons olive oil, remaining 2 cloves grated garlic, 1 teaspoon of salt and a few grinds of black pepper together in a large bowl. Fold in the quinoa, tomatoes, cucumber, parsley, mint and dill until well combined. Serve the quail alongside the tabbouleh.

EASY GRILLED QUAIL

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Combine parsley, paprika, garlic powder, salt, and pepper in a bowl. Add olive oil and stir until evenly combined. Brush seasoned oil over both sides of the quail.
• Grill for 8 minutes. Carefully flip with tongs and grill for 8 minutes more.

QUINOA TABBOULEH

Steps:

• Bring quinoa, 1/2 teaspoon salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
• Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
• Spread out quinoa on a large rimmed baking sheet; let cool. Transfer to a large bowl; mix in 1/4 cup dressing. DO AHEAD: Can be made 1 day ahead. Cover remaining dressing and quinoa separately; chill.
• Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.

GRILLED QUAIL TABBOULEH SALAD

Steps:

• For marinade, squeeze or juice two large lemons. This should provide 1 to 1½ cups of lemon juice. Slowly stir in olive oil. Stir in smashed garlic, black peppercorns, and 1 teaspoon kosher salt. Once thoroughly mixed, add quail to marinate for 2-3 hours.
• To cook bulgur, bring 1 cup water to a boil. Once boiling, immediately add 1 cup bulgur. Stir in and reduce heat to medium-low. Continue to stir often as the bulgur absorbs water. After 10 minutes, turn heat to low and stir for another 5 to 10 minutes, until water is fully absorbed. Once water is fully absorbed, add ½ teaspoon kosher salt and ½ tablespoon salted butter. Stir in, then remove bulgur from stove and refrigerate.
• To make the tabbouleh salad, remove heads of parsley from stems and chop/mince thoroughly. Your final product should have texture but not be minced into dust. Essentially, the parsley should be somewhere between a rough chop and fine mince.
• Add remaining ingredients to salad: two finely diced on-the-vine tomatoes, ¼ cup finely diced red onion, 1 diced bunch of green onions, and ¼ cup of finely minced fresh mint. Add ½ teaspoon kosher salt and ½ teaspoon freshly cracked pepper. Mix delicately so as not to bruise the parsley or smash the tomatoes.
• For the dressing, mix 2-3 tablespoons of freshly squeezed lemon juice (depends on how lemony you want it) along with ⅓ cup extra virgin olive oil. Delicately mix into salad.
• Once the bulgur has cooled, add to salad and delicately mix in.
• After the quail has marinated for 2-3 hours, grill until the exterior is crisp and the internal temperature has reached 160 degrees Fahrenheit. Do not rinse off the marinade prior to grilling. When finished cooking, remove quail and allow to rest for 5 minutes prior to serving.
• Dish out the salad and top with grilled quail. Top the grilled quail with sprinklings of coarse sea salt to bring out the flavor. Kosher salt would work if you don't have coarse sea salt.

QUINOA TABBOULEH

Steps:

• In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.
• Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley. Stir in cooled quinoa.