Ingredients
- 12 quail semi-boneless
For the marinade
- 1/2 cup red wine vinegar
- 3 Tbsp. Worcestershire sauce
- 1/4 cup olive oil
- 3 cloves garlic
- 1/4 cup fresh herbs (seasonal and available)
For the fresh salad
- 2 lbs. spring salad mix
- 10 oz. pickled cactus diced
- 2 ears roasted corn cut off the cob
- 1 pint cherry tomatoes sliced
- 1/2 cup sunflower seeds
- 2 avocados diced
For the dressing
- 1 Juice of 1 lime
- 3 Tbsp. olive oil
Servings:
Units:
Instructions
- 1. Wash your hands and clean your cooking are. Combine the marinade ingredients in a bowl. Add quail to marinade, cover, and refrigerate for at least 2 hours. 2. Combine all the fresh salad ingredients in a medium bowl; refrigerate. 3. On medium-high heat, grill quail for 1-2 minutes per side; let rest for 10 minutes. 4. Arrange the fresh salad on a plate. Drizzle the dressing ingredients on top of the fresh salad. 5. Place grilled quail on top of or next to the fresh salad and serve.
Recipe Notes
Nutrition facts per serving: 300 calories, 19g total fat, 2.5g saturated fat, 0g trans fat, 160mg sodium, 15g total carbohydrate, 6g dietary fiber, 3g sugars, 19g protein, 110% vitamin A, 45% vitamin C, 10% calcium, and 20% iron. Perfect Daily Values are based on a 2,000-calorie diet.
