Grilled Quail And Quinoa Tabbouleh Recipes

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QUINOA TABBOULEH WITH GRILLED VEGETABLES



Quinoa Tabbouleh with Grilled Vegetables image

Quinoa Tabbouleh with Grilled Vegetables is a twist on traditional tabbouleh! Made gluten-free by using quinoa instead of bulgur, grilled zucchini, yellow squash and red bell peppers are the perfect addition!

Provided by By: Carol | From A Chef's Kitchen

Categories     Side Dishes - Salads

Time 40m

Number Of Ingredients 12

1 medium yellow squash (halved lengthwise)
1 medium zucchini (halved lengthwise)
1 large red bell pepper (quartered with seeds and membranes removed)
2 tablespoons olive oil PLUS 1/4 cup
Salt and freshly ground black pepper (to taste)
3 1/2 to 4 cups cooked quinoa (cooled and chilled)
1 bunch scallions (finely chopped)
3 large plum tomatoes (seeded and chopped)
3/4 cup chopped fresh mint
1 small bunch parsley (finely chopped (approximately 3/4 cup), plus more for garnish)
4 cloves garlic (minced)
2 large lemons (juiced plus lemon slices for garnish)

Steps:

  • Preheat a grill to medium-high heat. Toss yellow squash, zucchini and red bell pepper with 2 tablespoons olive oil and salt and black pepper. Grill the vegetables for 3-4 minutes per side or until nicely marked and just tender. Let cool.
  • When vegetables have cooled, slice the yellow squash and zucchini lengthwise and cut into 1/2-inch to 3/4-inch cubes. Cut the red bell pepper into approximately the same size squares.
  • Combine grilled vegetables, quinoa, scallions, tomatoes, mint, parsley, garlic, lemon juice and remaining olive oil in a large bowl. Serve immediately garnished with chopped fresh parsley and lemon slices.

Nutrition Facts : ServingSize 1, Calories 326 kcal, Carbohydrate 51 g, Protein 11 g, Fat 11 g, SaturatedFat 1 g, Sodium 33 mg, Fiber 10 g, Sugar 8 g, UnsaturatedFat 9 g

GRILLED QUAIL AND QUINOA TABBOULEH



Grilled Quail and Quinoa Tabbouleh image

Bring home the flavors of the Middle East with this mildly spiced grilled quail served with a bright and herbaceous quinoa tabbouleh salad. The quail are brushed with a tangy blend of lemon, garlic, sumac and za'atar for a juicy, mouthwatering poultry dish.

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

4 semi-boneless quail (about 1 pound), thawed if frozen, such as D'Artagnan (see Cook's Note)
Juice of 2 lemons
4 tablespoons olive oil
2 teaspoons za'atar
1/2 teaspoon sumac
3 cloves garlic, grated
Kosher salt and freshly ground black pepper
2 cups cooked quinoa, chilled
2 small Roma tomatoes, cut into 1/4-inch dice (about 3/4 cup)
1 small cucumber, cut into 1/4-inch pieces (about 3/4 cup)
2 cups flatleaf parsley leaves, finely chopped
1/2 cup mint leaves, roughly chopped
1/4 cup chopped fresh dill

Steps:

  • Preheat a grill or grill pan to medium-high. Pat the quail dry with paper towels. Cut down along the skin on the back of the quail with kitchen shears. Place the quail on a baking sheet and use your palm to gently press down to flatten the bird. Repeat with the remaining quail.
  • Whisk the juice of 1/2 lemon, 1 tablespoon olive oil, za'atar, sumac, 1 clove grated garlic, 1 teaspoon salt and a few grinds of black pepper together in a medium bowl. Brush onto the breast side of each quail and grill, breast side down, until dark grill marks appear, 5 to 6 minutes. While breast side is grilling, brush remaining marinade onto the back side of the quail. Flip the quail and continue grilling until the meat is slightly firm to touch (it will feel like cooked chicken) and the juices run clear when the thickest part of the breast is pierced or an instant-read thermometer inserted into the thickest part of the breast registers 160 degrees F, about 4 minutes. Transfer to a serving platter and let rest for 5 minutes.
  • Meanwhile, whisk the remaining juice of 1 1/2 lemons, remaining 3 tablespoons olive oil, remaining 2 cloves grated garlic, 1 teaspoon of salt and a few grinds of black pepper together in a large bowl. Fold in the quinoa, tomatoes, cucumber, parsley, mint and dill until well combined. Serve the quail alongside the tabbouleh.

EASY GRILLED QUAIL



Easy Grilled Quail image

If you are looking for something different to grill this summer, how about quail? You can keep things simple and pair them with everyday sides or dress them up for company by serving them with couscous and shredded Brussels sprouts. Wild rice pairs nicely with them as well.

Provided by Soup Loving Nicole

Categories     100+ Everyday Cooking Recipes

Time 25m

Yield 4

Number Of Ingredients 7

½ teaspoon parsley flakes
½ teaspoon paprika
¼ teaspoon garlic powder
¼ teaspoon salt
⅛ teaspoon ground black pepper
2 tablespoons olive oil
4 quail

Steps:

  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Combine parsley, paprika, garlic powder, salt, and pepper in a bowl. Add olive oil and stir until evenly combined. Brush seasoned oil over both sides of the quail.
  • Grill for 8 minutes. Carefully flip with tongs and grill for 8 minutes more.

Nutrition Facts : Calories 270.9 calories, Carbohydrate 0.4 g, Cholesterol 82.8 mg, Fat 19.9 g, Fiber 0.2 g, Protein 21.5 g, SaturatedFat 4.6 g, Sodium 204.1 mg, Sugar 0.1 g

QUINOA TABBOULEH



Quinoa Tabbouleh image

Provided by Bon Appétit Test Kitchen

Categories     Side     Picnic     Vegetarian     High Fiber     Lunch     Quinoa     Summer     Healthy     Low Cholesterol     Vegan     Potluck     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 11

1 cup quinoa, rinsed well
1/2 teaspoon kosher salt plus more
2 tablespoon fresh lemon juice
1 garlic clove, minced
1/2 cup extra-virgin olive oil
Freshly ground black pepper
1 large English hothouse cucumber or 2 Persian cucumbers, cut into 1/4" pieces
1 pint cherry tomatoes, halved
2/3 cup chopped flat-leaf parsley
1/2 cup chopped fresh mint
2 scallions, thinly sliced

Steps:

  • Bring quinoa, 1/2 teaspoon salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
  • Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
  • Spread out quinoa on a large rimmed baking sheet; let cool. Transfer to a large bowl; mix in 1/4 cup dressing. DO AHEAD: Can be made 1 day ahead. Cover remaining dressing and quinoa separately; chill.
  • Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.

GRILLED QUAIL TABBOULEH SALAD



Grilled Quail Tabbouleh Salad image

A fresh and bright salad pairs perfectly with tender, marinated quail

Provided by Jack Hennessy

Categories     Main Course

Time 4h5m

Number Of Ingredients 17

8 quail (spatchcocked and, ideally, skin-on)
2 bunches curly parsley (finely chopped)
¼ red onion (finely diced)
2 on-the-vine tomatoes (finely diced)
1 bunch green onions (diced (green and white parts))
¼ cup fresh mint (finely minced)
2-3 tbsp lemon juice (freshly squeezed)
⅓ cup extra virgin olive oil
1 cup Bob's Red Mill whole grain red bulgur (requires 1 cup boiling water to prepare)
½ tbsp salted butter
1 tsp kosher salt (mixed use)
½ tsp black pepper (freshly cracked)
2 large lemons (juiced)
¾ cup olive oil
2 cloves garlic (smashed)
¼ cup black peppercorns
1 tsp kosher salt

Steps:

  • For marinade, squeeze or juice two large lemons. This should provide 1 to 1½ cups of lemon juice. Slowly stir in olive oil. Stir in smashed garlic, black peppercorns, and 1 teaspoon kosher salt. Once thoroughly mixed, add quail to marinate for 2-3 hours.
  • To cook bulgur, bring 1 cup water to a boil. Once boiling, immediately add 1 cup bulgur. Stir in and reduce heat to medium-low. Continue to stir often as the bulgur absorbs water. After 10 minutes, turn heat to low and stir for another 5 to 10 minutes, until water is fully absorbed. Once water is fully absorbed, add ½ teaspoon kosher salt and ½ tablespoon salted butter. Stir in, then remove bulgur from stove and refrigerate.
  • To make the tabbouleh salad, remove heads of parsley from stems and chop/mince thoroughly. Your final product should have texture but not be minced into dust. Essentially, the parsley should be somewhere between a rough chop and fine mince.
  • Add remaining ingredients to salad: two finely diced on-the-vine tomatoes, ¼ cup finely diced red onion, 1 diced bunch of green onions, and ¼ cup of finely minced fresh mint. Add ½ teaspoon kosher salt and ½ teaspoon freshly cracked pepper. Mix delicately so as not to bruise the parsley or smash the tomatoes.
  • For the dressing, mix 2-3 tablespoons of freshly squeezed lemon juice (depends on how lemony you want it) along with ⅓ cup extra virgin olive oil. Delicately mix into salad.
  • Once the bulgur has cooled, add to salad and delicately mix in.
  • After the quail has marinated for 2-3 hours, grill until the exterior is crisp and the internal temperature has reached 160 degrees Fahrenheit. Do not rinse off the marinade prior to grilling. When finished cooking, remove quail and allow to rest for 5 minutes prior to serving.
  • Dish out the salad and top with grilled quail. Top the grilled quail with sprinklings of coarse sea salt to bring out the flavor. Kosher salt would work if you don't have coarse sea salt.

Nutrition Facts : Calories 740 kcal, Carbohydrate 33 g, Protein 49 g, Fat 47 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 169 mg, Sodium 737 mg, Fiber 9 g, Sugar 3 g, UnsaturatedFat 32 g, ServingSize 1 serving

QUINOA TABBOULEH



Quinoa Tabbouleh image

This tabouli recipe is different. Instead of using bulgur like traditional tabouli, this recipe uses quinoa. It is a grain that is available at health food stores. It looks and tastes better than bulgur. My husband and I both love this and neither of us is vegetarian. It's a great meal for a hot summer day. The longer it sits the better it tastes.

Provided by SYNEVA B

Categories     Salad     Grains     Tabbouleh

Time 30m

Yield 4

Number Of Ingredients 11

2 cups water
1 cup quinoa
1 pinch salt
¼ cup olive oil
½ teaspoon sea salt
¼ cup lemon juice
3 tomatoes, diced
1 cucumber, diced
2 bunches green onions, diced
2 carrots, grated
1 cup chopped fresh parsley

Steps:

  • In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.
  • Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley. Stir in cooled quinoa.

Nutrition Facts : Calories 354.2 calories, Carbohydrate 45.7 g, Fat 16.6 g, Fiber 9.3 g, Protein 9.6 g, SaturatedFat 2 g, Sodium 324.7 mg, Sugar 7.8 g

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