Time: 2 hours 35 minutes
Complexity: average
Servings: 6

A refreshing yet filling Middle Eastern tabbouleh salad and a sweet and tart pomegranate-orange barbecue sauce make a wonderful complement to grilled quail. The entire dish looks exquisite, complete, and delights with a multifaceted blend of flavors. Instead of traditional bulgur, the tabbouleh salad uses quinoa—an equally satisfying but even healthier alternative. Kale, along with finely chopped mint and citrus juice, adds richness and a refreshing flavor. Let the finished salad sit to fully appreciate all its colors.

Ingredients:

Tabule

• 1 cup quinoa, well rinsed
• 1 cup grape tomatoes, halved
• 0.5 cup mint leaves, finely chopped
• 1 small bunch kale, finely shredded
• Half a cucumber, finely diced
• Half a small red onion, thinly sliced
• 0.5 cups olive oil
• Zest of half 1 lemon
• Juice of 2 lemons
• Zest of 1/4 part orange
• Juice of 1 orange

Pomegranate-Orange BBQ Sauce

• 2 tbsp. l. rapeseed oil
• 1 small Spanish onion, diced
• 1 cup pomegranate juice
• 1/4 cup freshly squeezed orange juice
• 1/4 tbsp. pomegranate molasses
• 1/4 cup red wine vinegar
• 3 tbsp. l. brown sugar
• 2 cinnamon sticks
• Finely grated zest of 1 orange
• 0.5 cups ketchup
• 1 tbsp Dijon mustard
• 1/4 tsp coarsely ground black pepper

Quails

• 12 quails, without backbones and legs, flattened, with wings tucked under themselves
• Rapeseed oil to grease the quails

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

quinoa, grape tomatoes, mint, kale, cucumbers, red onion, lemon, Oranges, sweet onion, pomegranate juice, pomegranate molasses, wine vinegar, brown sugar, cinnamon, ketchup, Dijon mustard, barbecue sauce, quail

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Preparation:

Step 1

• Tabbouleh:

  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, reduce heat, and simmer until the water is absorbed and the quinoa is tender, 18-20 minutes. Remove the lid, fluff the quinoa with a fork, and let cool slightly.
Step 2
• Place the quinoa in a large bowl, add the tomatoes, mint, cabbage, cucumbers, and onion, and toss to combine. Separately whisk together the olive oil, orange and lemon juice and zest, and season with salt and pepper to taste. Drizzle the dressing over the salad and toss to combine. Cover and refrigerate for at least 1 hour before serving. The longer the salad marinates, the better its flavor.
Step 3

• Pomegranate Orange BBQ Sauce:

  Heat oil in a medium saucepan over medium heat; add the onion and cook until soft. Add the pomegranate and orange juice, pomegranate molasses, vinegar, sugar, cinnamon sticks, and orange zest and cook until the sauce has reduced by half. Add the ketchup and cook for another 15 minutes.
Step 4
• Remove the sauce from the heat, stir in the mustard, salt, and pepper. Let cool slightly. Remove the cinnamon sticks before using. Set aside about 1 cup of the sauce for serving.
Step 5

• Quails:

  Preheat the grill to medium-high direct heat. Brush the quail with canola oil and season with salt and black pepper. Place the quail breast-side down on the grill and grill for about 3 minutes. Flip, brush with barbecue sauce, cover the grill, and grill for another 3-4 minutes.
Step 6
• Transfer to a platter and serve with the reserved barbecue sauce and tabbouleh.

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