Pomegranate & Mint Glazed Quail with Almond Apricot Quinoa
from Jamaal Teherzadeh of Impala RestaurantServes 2
INGREDIENTS:
2 cups fresh pomegranate juice
1 bunch mint
2 tablespoons balsamic vinegar
4 whole quail
Salt and black pepper
1 cup quinoa
2 cups chicken stock
2 tablespoons chopped dried apricots
3 tablespoons crushed toasted almonds
1 tablespoon diced jalapenos
1 tablespoon minced garlic
1 tablespoon minced red onion
1 tablespoon chopped cilantro
1-2 teaspoons extra virgin olive oil
Handful of micro greens, for garnish
PREPARATION:
Preheat oven to 350ºF.
In a sauce pan, combine pomegranate juice, mint, and vinegar. Bring to a boil over medium high heat and then cook until reduced by half. Set aside.
Season the quail with salt and pepper. In a pan deep enough to cook the quinoa, sear the quail, turning them to brown evenly. Transfer the quail to a baking pan and top with the reserved pomegranate reduction. Roast in the oven for 15 minutes, basting every 5 minutes. Let rest at room temperature for 5 minutes in the pan.
While the quail roasts, add the quinoa to the sauce pan and toast briefly, stirring to cook the grains evenly. Add the chicken stock, apricots, and salt and pepper. Cover and cook until tender, 7 to 12 minutes. Add the almonds, jalapeño, garlic, onion, cilantro, and 1/2 teaspoon of the olive oil. Toss gently and season with salt and pepper.
Dress micro greens with the remaining olive oil, salt and pepper. Place the quinoa in the center of the plate and arrange the quail on top with the micro greens. Sprinkle with toasted almonds and serve immediately.