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1
In a heatproof bowl, cover the ancho chile with the boiling water and let soak until softened, about 20 minutes.
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2
Meanwhile, bring 2 medium saucepans of salted water to a boil.
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3
Add the black quinoa to one saucepan and the white quinoa to the other.
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4
Boil over moderately high heat, stirring occasionally, until al dente, about 10 minutes for the white quinoa and 20 minutes for the black quinoa.
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5
Drain the quinoa and transfer to a large bowl.
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6
Cover with plastic wrap and keep at room temperature.
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7
In another heatproof bowl, cover the dried shiitakes with the hot wine.
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8
Let stand until softened, about 15 minutes.
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9
Lift the mushrooms out of the wine; reserve the wine.
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10
Discard the shiitake stems.
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11
Cut the caps into 1/2-inch dice.
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12
Remove the ancho chile from the hot water and discard the stem and seeds.
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13
In a food processor, puree the ancho with 1/4 cup of the soaking water, the chopped garlic, white wine vinegar and 2 tablespoons of the olive oil.
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14
Transfer 2 tablespoons of the ancho puree to a large, shallow dish and stir in the sugar.
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15
Add the onion slices to the puree and turn to coat well.
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16
Let marinate for 15 minutes.
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17
In a shallow dish, add the quail to the remaining puree, turning to coat well.
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18
Let marinate for 15 minutes.
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19
Light a grill or preheat a grill pan.
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20
Oil the grill or grill pan.
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21
Season the quail with salt and pepper and grill over a hot fire or high heat until lightly charred but still pink at the breast, about 3 minutes per side.
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22
Transfer the quail to a platter and cover loosely with foil.
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23
Oil the grill and grill the onions over a hot fire or over high heat until charred, about 4 minutes per side.
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24
Transfer to the platter.
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25
In a large saucepan, melt the butter in the remaining 2 tablespoons of olive oil.
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26
Add the yellow pepper, the fresh and dried shiitakes and the minced garlic clove and cook over moderate heat until softened, about 8 minutes.
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27
Add the reserved wine and cook for 2 minutes.
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28
Add the heavy cream and water and bring to a boil.
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29
Add the black and white quinoa and stir to heat through.
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30
Stir in the Parmesan cheese, chives and basil and season with salt and pepper.
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31
Transfer the grilled quail and onion slices to plates and serve with the mushroom quinoa risotto.
