1 medium size shallots, peeled
1 large clove garlic, peeled
1 tablespoon nuoc nam- this can be purchased at Asian markets
1/2 teaspoon sugar
1/4 small jalapeno pepper
1 tablespoon water
4 boneless quail

2 tablespoons peanut oil
1 small onion, chopped
2 tablespoons sunflower seeds, hulled
2 tablespoons dried currants
1 cup quinoa
1 3/4 cups chicken stock ˝ see link
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper


1. Preheat the oven to 180 degreed F.

2. Place the shallots, garlic, nuoc nam, sugar, jalapeno, and water in a small mini-chop, and process until liquefied. Place the quail in a flat dish and pour the marinade over the quail, turning until they are coated. Cover and refrigerate for at least 1 hour.

3. At cooking time, place the quail on a very hot grill and cook 2 1/2-3 minutes on each side.

4. Transfer to a dish and keep warm in a 180 degree F. oven until serving time ˝ up to 45 minutes.

5. Heat the oil in a skillet. When hot saut╚ the onion and seeds for 2 minutes.

6. Add the currents and quinoa and mix well. Stir in the stock, salt, and pepper. Bring to a boil, reduce the heat, cover and boil gently for about 18 minutes, until fluffy and tender.

7. Arrange the quinoa in the center of four plates and place a quail on top. Pour any juices that have accumulated in the dish over the quail.
Boning quail is just like boning chicken but on a smaller scale. You may also ask your butcher to bone it for you. Jacques Pepin grills the small birds and serves them with quinoa which is a grain that dates back to the Incas.
Grilled Quail on Quinoa w
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