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Exotic Spiced Grilled Quail with Farro and Roasted Vegetable Medley
Exotic Spiced Grilled Quail with Farro and Roasted Vegetable Medley

Exotic Spiced Grilled Quail with Farro and Roasted Vegetable Medley
A flavorful and nutritious lunch featuring grilled quail, farro, and a medley of roasted vegetables.
Exotic Spiced Grilled Quail with Farro and Roasted Vegetable Medley
Ingredients:
1
Servings
  • 2
    item
     quail
  • 100
    g
     farro
  • 100
    g
     zucchini
  • 1
    item
     red bell pepper
  • 100
    g
     eggplant
  • 2
    tbsp
     olive oil
  • 1
    item
     lemon
  • 2
    clove
     garlic
  • 1
    tsp
     cumin
  • 1
    tsp
     coriander
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 60 minutes
Exotic Spiced Grilled Quail with Farro and Roasted Vegetable Medley
Instructions:
  1. Preheat the grill to medium-high heat.
  2. In a bowl, mix olive oil, lemon juice, minced garlic, cumin, coriander, salt, and black pepper.
  3. Marinate the quail in the mixture for at least 30 minutes.
  4. Cook farro according to package instructions and set aside.
  5. Chop zucchini, red bell pepper, and eggplant into bite-sized pieces.
  6. Toss vegetables with olive oil, salt, and pepper.
  7. Roast vegetables in the oven at 200°C for 20-25 minutes until tender.
  8. Grill the marinated quail for about 5-7 minutes on each side until cooked through.
  9. Serve grilled quail over a bed of farro with roasted vegetables on the side.
Nutrition Per Serving 600 g Per 100g
Energy 827 kcal 138 kcal
Protein 45 g 7.5 g
Fibre 12 g 2.0 g
Salt 2 g 0.3 g
Sugar 10 g 1.7 g
Carbohydrates 85 g 14.2 g
Fat 35 g 5.8 g
  • 2
    item
     quail
  • 100
    g
     farro
  • 100
    g
     zucchini
  • 1
    item
     red bell pepper
  • 100
    g
     eggplant
  • 2
    tbsp
     olive oil
  • 1
    item
     lemon
  • 2
    clove
     garlic
  • 1
    tsp
     cumin
  • 1
    tsp
     coriander
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the grill to medium-high heat.

In a bowl, mix olive oil, lemon juice, minced garlic, cumin, coriander, salt, and black pepper.

Marinate the quail in the mixture for at least 30 minutes.

Cook farro according to package instructions and set aside.

Chop zucchini, red bell pepper, and eggplant into bite-sized pieces.

Toss vegetables with olive oil, salt, and pepper.

Roast vegetables in the oven at 200°C for 20-25 minutes until tender.

Grill the marinated quail for about 5-7 minutes on each side until cooked through.

Serve grilled quail over a bed of farro with roasted vegetables on the side.

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