Marc Murphy proves just how easy it is to make quail. An easy, aromatic baste keeps the quail moist, and he serves it with a bright and herbaceous tabbouleh-style quinoa salad.
One might also call the veggie fest a giant, DIY sandwich bar. Or a vegetable board. Whatever the case, I find that I eat with my eyes first. If my daily dose of veggies looks like a gorgeous snack station, I’m going to want to gobble it up. If it looks like a salad? Not so much.