Spiced Quail With Asparagus And Warm Broccolini Sal

Name: Spiced Quail With Asparagus And Warm Broccolini Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 tsp cumin; 1/2 tsp cinnamon; 1/2 tsp ground coriander; 1 tsp sea salt; 12 None quail eggs, room temperature; 2 bunches asparagus, trimmed and halved; 2 bunches broccolini, trimmed and halved; 18 None quail breasts; 1/2 tbsp olive oil; 2 tbsp orange juice; 1 tbsp red wine vinegar; 2 tsp extra virgin olive oil; 2 tbsp finely chopped chives; None None sea salt and pepper, to taste

Servings: persons

1/2 tsp cumin
1/2 tsp cinnamon
1/2 tsp ground coriander
1 tsp sea salt
12 None quail eggs, room temperature
2 bunches asparagus, trimmed and halved
2 bunches broccolini, trimmed and halved
18 None quail breasts
1/2 tbsp olive oil
2 tbsp orange juice
1 tbsp red wine vinegar
2 tsp extra virgin olive oil
2 tbsp finely chopped chives
None None sea salt and pepper, to taste

1
Bring a large pot of salted water and a small pot of water to a boil. In a small bowl, combine the cumin, cinnamon, coriander and salt.
2
Cook the quail eggs in the small pot of boiling water for 1 1/2 minutes for a soft-boiled egg. Remove from the boiling water and peel when cool enough to handle.
3
Meanwhile, cook the asparagus and broccolini in the salted boiling water for 3 minutes. Drain and place in a large bowl.
4
Lay the quail breasts skin-side up on a double layer of paper towels and dry the skin with extra paper towel. Dip the skin side into the spice mix.
5
In a large frying pan heat the oil over high heat. Cook breasts skin-side down for 2 minutes then turn and cook for a further 30-60 seconds. Remove from the pan and allow to rest. Turn off the heat and add the orange juice and vinegar to the pan and allow to bubble with the residual heat.
6
Pour most of the warm pan juices over the vegetables with olive oil, chives and salt and pepper. Toss to coat.
7
Assemble by dividing vegetables among serving plates and top each with 3 quail breasts. Drizzle with the remaining juices. Half the quail eggs and place around the plate.

503

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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

You need 14 ingredients. The key ingredients include: 1/2 tsp cumin, 1/2 tsp cinnamon, 1/2 tsp ground coriander, 1 tsp sea salt, and more.

Yes, Spiced Quail With Asparagus And Warm Broccolini 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.

That's it — enjoy your meal!

Spiced Quail With Asparagus And Warm Broccolini Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions