Grilled quail with pomegranate and orange barbecue sauce and kale and quinoa cabbage salad

Refreshing and, at the same time, hearty Middle Eastern salad, tabule and sweet-tart pomegranate-orange barbecue sauce will become An excellent complement to grilled quail. Whole dish looks very elegant, complete and pleases with a combination multifaceted tastes. The composition of the salad is a tabula instead of the traditional Bulgur enters quinoa – the same hearty, but even more useful alternative. A cabbage kale with finely chopped mint and citrus juice gives it a lot of juiciness and a refreshing taste. Let the ready-made salad brew to fully enjoy all its colors. Share with friends: Time: 2 hours. 35 minutes Difficulty: medium Servings: 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Tabule

• 1 tbsp. quinoa, well washed
• 1 tbsp. grape tomatoes cut in half
• 0.5 tbsp. finely chopped mint leaves
• 1 small bunch of cabbage kale finely chopped
• Half diced cucumber
• Half a small red onion, finely chopped
• 0.5 tbsp. olive oil
• Zest of half 1 lemon
• Juice 2 lemons
• Zest 1/4 of an orange
• Juice 1 Orange

Barbecue Pomegranate Sauce

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

Quail

• 12 quails, without ridges and legs, flattened, with tucked up wings underneath
• Rapeseed oil to grease quail

Recipes with similar ingredients: quinoa groats, grape tomatoes, mint, kale cabbage, cucumbers, red onions, lemon, Oranges, onions sweet, pomegranate juice, pomegranate syrup, wine vinegar, sugar brown, cinnamon, ketchup, Dijon mustard, quail

Recipe preparation:

1. Tabule:

   Pour quinoa into a medium-sized pot, pour 1 and 3/4 tbsp. cold water, salt and pepper. Bring to a boil, cover cover, reduce heat and simmer until water is absorbed and the cereal will become soft, 18-20 minutes. Remove the lid, loosen the quinoa with a fork and let cool a little.

2. Put the quinoa in a large bowl, add the tomatoes, mint, cabbage, cucumbers and onions and mix. Mix separately olive oil, juice and zest of orange and lemons, salt and pepper over to taste. Pour salad dressing and mix. Cover and refrigerate at least 1 hour before serving. The longer the salad is infused, the better its taste will be.

3. Barbecue Pomegranate & Orange Sauce:

   In a medium-sized saucepan over medium heat, heat the oil; add onion and fry until soft. Add pomegranate and orange juice, pomegranate molasses, vinegar, sugar, cinnamon sticks and zest the orange and cook until the sauce has evaporated by half. Add ketchup and cook another 15 minutes.

4. Remove the sauce from the heat, stir in the mustard, salt and pepper. Allow to cool slightly. Remove from sauce before use. cinnamon sticks. Pour about 1 tbsp. sauce for serving.

5. Quail:

   Preheat the grill to a moderate to high direct heat. Grease quail with rapeseed oil and sprinkle with salt and black pepper. Place breasts on the grill and fry for about 3 minutes. Flip over grease with barbecue sauce, cover the grill and fry 3-4 more minutes.

6. Transfer to a dish and serve with a delayed barbecue sauce and tabula.