Grilled Quail Salad Recipe

Name: Grilled Quail Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup orange juice; 1 lemon, juiced and cut into quarters; 2 bay leaves; 1 stalk lemongrass, crushed to release its oils; 2 to 3 star anise; 2 tablespoons molasses; 2 tablespoons soy sauce; 2 whole chili pepper pods, or 1/2 teaspoon crushed chili peppers; 2 cloves garlic, peeled and crushed; 1 tablespoon grated ginger; 8 whole quail, breast bone removed, preferred; 2 cups mesclun salad mix, or your own mix of tender salad greens; 2 tablespoons Dijon mustard; 3 tablespoons rice wine vinegar; 2 tablespoons honey; 1/2 cup fragrant extra virgin olive oil 1 papaya, pitted, peeled and sliced; 1 mango peeled, pitted, and sliced; 1/2 cup shelled pumpkin seeds, toasted 2 to 4 minutes in a 250 degree oven and salted

Servings: persons

1/2 cup orange juice
1 lemon, juiced and cut into quarters
2 bay leaves
1 stalk lemongrass, crushed to release its oils
2 to 3 star anise
2 tablespoons molasses
2 tablespoons soy sauce
2 whole chili pepper pods, or 1/2 teaspoon crushed chili peppers
2 cloves garlic, peeled and crushed
1 tablespoon grated ginger
8 whole quail, breast bone removed, preferred
2 cups mesclun salad mix, or your own mix of tender salad greens
2 tablespoons Dijon mustard
3 tablespoons rice wine vinegar
2 tablespoons honey
1/2 cup fragrant extra virgin olive oil 1 papaya, pitted, peeled and sliced
1 mango peeled, pitted, and sliced
1/2 cup shelled pumpkin seeds, toasted 2 to 4 minutes in a 250 degree oven and salted

1
Combine the orange and lemon juice, bay leaves, crushed lemongrass, star anise, molasses, soy, chili, garlic and ginger and marinate the quail for several hours, or overnight, covered, in the refrigerator.
2
To make the dressing for the salad, combine the mustard, vinegar and honey and whisk in the olive oil to create an emulsion.
3
Remove the quail from the marinade and grill over an outdoor barbecue for 4 to 5 minutes on each side, or cook over medium heat in a cast iron skillet for 10 to 12 minutes, turning frequently to avoid burning.
4
Remove from the heat and let the quail rest for several minutes before serving.
5
Toss the salad greens with the dressing and divide among 4 plates.
6
Top each salad with 2 quail for a main course and garnish each with several slices of papaya and mango and sprinkle with toasted pumpkin seeds.

363

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/2 cup orange juice, 1 lemon, juiced and cut into quarters, 2 bay leaves, 1 stalk lemongrass, crushed to release its oils, and more.

Yes, Grilled Quail Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Quail Salad

How did you like this recipe?

Frequently Asked Questions