Recipe courtesy of Marc Murphy

Grilled Quail and Quinoa Tabbouleh

Bring home the flavors of the Middle East with this mildly spiced grilled quail served with a bright and herbaceous quinoa tabbouleh salad. The quail are brushed with a tangy blend of lemon, garlic, sumac and za'atar for a juicy, mouthwatering poultry dish.
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  • Level: Intermediate
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings
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Ingredients

4 semi-boneless quail (about 1 pound), thawed if frozen, such as D'Artagnan (see Cook's Note)

Juice of 2 lemons

4 tablespoons olive oil

2 teaspoons za'atar

1/2 teaspoon sumac

3 cloves garlic, grated

Kosher salt and freshly ground black pepper

2 cups cooked quinoa, chilled

2 small Roma tomatoes, cut into 1/4-inch dice (about 3/4 cup)

1 small cucumber, cut into 1/4-inch pieces (about 3/4 cup)

2 cups flatleaf parsley leaves, finely chopped

1/2 cup mint leaves, roughly chopped

1/4 cup chopped fresh dill

Directions

  1. 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.
  2. 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.
  3. 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. 

Cook’s Note

Semi-boneless quail have leg and wing bones only. If using whole quails, spatchcock each bird: Cut down along each side of the backbone with kitchen shears, then remove the backbone. Place the quail on a baking sheet and use your palm to gently press down to flatten the bird. Repeat with the remaining quail.