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Exotic Spiced Grilled Quail with Wild Rice and Pomegranate Salad
Exotic Spiced Grilled Quail with Wild Rice and Pomegranate Salad

Exotic Spiced Grilled Quail with Wild Rice and Pomegranate Salad
A flavorful and balanced lunch featuring grilled quail, wild rice, and a refreshing pomegranate salad.
Exotic Spiced Grilled Quail with Wild Rice and Pomegranate Salad
Ingredients:
1
Servings
  • 2
    item
     quail
  • 100
    g
     wild rice
  • 50
    g
     pomegranate seeds
  • 100
    g
     mixed greens
  • 2
    tbsp
     olive oil
  • 1
    tbsp
     lemon juice
  • 1
    tsp
     honey
  • 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 Wild Rice and Pomegranate Salad
Instructions:
  1. Preheat the grill to medium-high heat.
  2. In a bowl, mix olive oil, lemon juice, honey, minced garlic, cumin, coriander, salt, and black pepper.
  3. Marinate the quail in the mixture for at least 30 minutes.
  4. Cook wild rice according to package instructions.
  5. Grill the quail for about 5-7 minutes on each side until cooked through.
  6. In a large bowl, combine mixed greens and pomegranate seeds.
  7. Toss the salad with a dressing made from olive oil and lemon juice.
  8. Serve the grilled quail over a bed of wild rice with the pomegranate salad on the side.
Nutrition Per Serving 500 g Per 100g
Energy 753 kcal 151 kcal
Protein 45 g 9.0 g
Fibre 8 g 1.6 g
Salt 2 g 0.4 g
Sugar 10 g 2.0 g
Carbohydrates 65 g 13.0 g
Fat 35 g 7.0 g
  • 2
    item
     quail
  • 100
    g
     wild rice
  • 50
    g
     pomegranate seeds
  • 100
    g
     mixed greens
  • 2
    tbsp
     olive oil
  • 1
    tbsp
     lemon juice
  • 1
    tsp
     honey
  • 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, honey, minced garlic, cumin, coriander, salt, and black pepper.

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

Cook wild rice according to package instructions.

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

In a large bowl, combine mixed greens and pomegranate seeds.

Toss the salad with a dressing made from olive oil and lemon juice.

Serve the grilled quail over a bed of wild rice with the pomegranate salad on the side.

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