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Grilled Quail with Pomegranate Glaze and Farro Salad
Grilled Quail with Pomegranate Glaze and Farro Salad

Grilled Quail with Pomegranate Glaze and Farro Salad
A sophisticated dish featuring tender grilled quail with a sweet and tangy pomegranate glaze, served alongside a nutty farro salad.
Grilled Quail with Pomegranate Glaze and Farro Salad
Ingredients:
1
Servings
  • 2
    item
     quail
  • 100
    ml
     pomegranate juice
  • 2
    tbsp
     honey
  • 150
    g
     farro
  • 50
    g
     arugula
  • 50
    g
     feta cheese
  • 30
    g
     walnut
  • 2
    tbsp
     olive oil
  • 1
    tbsp
     lemon juice
  • 1
    clove
     garlic
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 90 minutes
Grilled Quail with Pomegranate Glaze and Farro Salad
Instructions:
  1. Preheat the grill to medium-high heat.
  2. In a small saucepan, combine pomegranate juice and honey. Simmer until reduced by half to form a glaze.
  3. Season quail with salt and black pepper. Grill for about 5-7 minutes per side, basting with pomegranate glaze.
  4. Cook farro according to package instructions. Drain and let cool.
  5. In a large bowl, combine cooked farro, arugula, crumbled feta cheese, and chopped walnuts.
  6. In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and black pepper. Pour over the farro salad and toss to combine.
  7. Serve grilled quail with a side of farro salad.
Nutrition Per Serving 800 g Per 100g
Energy 1000 kcal 125 kcal
Protein 60 g 7.5 g
Fibre 10 g 1.3 g
Salt 2 g 0.3 g
Sugar 20 g 2.5 g
Carbohydrates 90 g 11.3 g
Fat 55 g 6.9 g
  • 2
    item
     quail
  • 100
    ml
     pomegranate juice
  • 2
    tbsp
     honey
  • 150
    g
     farro
  • 50
    g
     arugula
  • 50
    g
     feta cheese
  • 30
    g
     walnut
  • 2
    tbsp
     olive oil
  • 1
    tbsp
     lemon juice
  • 1
    clove
     garlic
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Preheat the grill to medium-high heat.

In a small saucepan, combine pomegranate juice and honey. Simmer until reduced by half to form a glaze.

Season quail with salt and black pepper. Grill for about 5-7 minutes per side, basting with pomegranate glaze.

Cook farro according to package instructions. Drain and let cool.

In a large bowl, combine cooked farro, arugula, crumbled feta cheese, and chopped walnuts.

In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and black pepper. Pour over the farro salad and toss to combine.

Serve grilled quail with a side of farro salad.

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