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1
For the tabouli: Place the quinoa in a medium saucepan, cover with 1 3/4 cups cold water and season with salt and pepper.
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2
Bring to a boil, cover, lower the heat and cook until the water is absorbed and the quinoa is tender, 18 to 20 minutes.
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3
Remove the lid, fluff with a fork and let cool slightly.
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4
Put the quinoa in a large bowl; add the tomatoes, mint, kale, cucumbers and onions and mix to combine.
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5
Whisk together the olive oil and lemon and orange zests and juices, and season with salt and pepper.
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6
Add the dressing to the salad and toss to combine.
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7
Cover and refrigerate for at least 1 hour before serving.
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8
The longer the salad sits the better the flavors become.
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9
For the pomegranate-orange BBQ sauce: Heat the oil in a medium saucepan over medium heat; add the onions and cook until soft.
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10
Add the pomegranate juice, orange juice, pomegranate molasses, vinegar, sugar, cinnamon sticks and orange zest and cook until reduced by half.
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11
Add the ketchup and cook for 15 minutes.
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12
Remove from the heat, whisk in the mustard, salt and pepper and let cool slightly.
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13
Remove the cinnamon sticks before using.
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14
Remove about 1 cup of the sauce for serving.
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15
For the quail: Heat the grill to medium high for direct grilling.
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16
Brush the quail with canola oil and sprinkle with salt and pepper.
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17
Put breast-side down on the grill and cook about 3 minutes.
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18
Flip, brush with the barbecue sauce, cover the grill and cook another 3 to 4 minutes.
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19
Transfer to a platter and serve with the reserved barbecue sauce and the tabouli.
