Grilled Quail with Spinach-Pomegranate Salad

1. 1

   Light a grill.

2. 2

   In a bowl, whisk the lemon juice with the pomegranate molasses, the 1 tablespoon of oil and the mint; season with salt.

3. 3

   Rub olive oil all over the quail.

4. 4

   Season with salt and pepper and grill, breast side down, over high heat until browned, about 3 minutes.

5. 5

   Turn the quail and grill until the breast meat is pink (for medium), about 2 minutes longer.

6. 6

   Transfer the quail to plates.

7. 7

   Add the spinach and pomegranate seeds to the dressing and toss.

8. 8

   Serve the salad with the quail.

* Per serving · 4 servings · Values may vary.

No additional tips available.