Grilled Quail with Pomegranate-Orange BBQ Sauce and Tabouli with Quinoa and Shredded Kale

Deselect All

Tabouli:

1 cup quinoa, rinsed well

Kosher salt and freshly ground black pepper

Kosher salt and freshly ground black pepper 

1 cup (1/2 pint) grape tomatoes, halved 

1/2 cup fresh mint leaves, finely chopped 

1 small bunch dinosaur kale, finely shredded 

1/2 English cucumber, cut into small dice 

1/2 small red onion, thinly sliced 

1/2 cup extra-virgin olive oil 

Zest of 1/2 and juice of 2 lemons 

Zest of 1/4 and juice of 1 orange 

Pomegranate-Orange BBQ Sauce:

2 tablespoons canola oil

1 small Spanish onion, diced 

1 cup pomegranate juice 

1/4 cup freshly squeezed orange juice 

1/4 cup pomegranate molasses 

1/4 cup red wine vinegar 

3 tablespoons light brown sugar 

2 cinnamon sticks 

Finely grated zest of 1 orange 

1/2 cup ketchup 

1 tablespoon Dijon mustard 

Kosher salt 

1/4 teaspoon coarsely ground black pepper 

Quail:

12 quail, backbones and bottom leg joints removed, flattened, wings tucked

Canola oil, for brushing 

Kosher salt and freshly ground black pepper

Kosher salt and freshly ground black pepper