How To Make Roast & Marinated Quail with Warm Spring Vegetable Salad
Salads are great for integrating your daily dose of healthy greens into your meals. Check out these salad recipes to throw together a salad that’s not only healthy, but also delicious as well!
Serves:
Ingredients
- 4 quails
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- Salt and pepper, to taste
- 1 cup baby potatoes, halved
- 1 cup snap peas, trimmed
- 1 cup asparagus, trimmed
- 1 cup cherry tomatoes, halved
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh basil
Instructions
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In a bowl, combine olive oil, balsamic vinegar, garlic, thyme, salt, and pepper. Place quails in a shallow dish and pour the marinade over them. Let them marinate for at least 1 hour.
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Preheat the oven to 400°F (200°C). Place the marinated quails on a roasting rack and roast for 15-20 minutes, or until cooked through. Remove from the oven and let them rest for a few minutes.
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Meanwhile, bring a pot of salted water to a boil. Add the baby potatoes and cook for 5 minutes. Add the snap peas and asparagus and cook for another 2 minutes. Drain the vegetables and transfer them to a large bowl.
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Add the cherry tomatoes to the bowl with the vegetables. Drizzle with lemon juice and toss to combine.
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In a small pan, heat a tablespoon of olive oil. Add the cooked quails to the pan and cook for a minute on each side, just to give them a nice sear.
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Divide the warm vegetable salad among serving plates. Top with the seared quails. Sprinkle with chopped fresh basil.
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Serve the roast and marinated quail with the warm spring vegetable salad immediately.
Nutrition
- Calories : 350kcal
- Total Fat : 20g
- Saturated Fat : 4g
- Cholesterol : 140mg
- Sodium : 200mg
- Total Carbohydrates : 20g
- Dietary Fiber : 4g
- Sugar : 5g
- Protein : 25g
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