Grilled Quail with Spinach-Pomegranate Salad

Flavour explosion in your mouth


  • 1/2 tablespoon fresh lemon juice
  • 1/2 tablespoon pomegranate molasses
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • 1 teaspoon coarsely chopped mint Salt
  • 8 semiboneless quail
  • Freshly ground black pepper
  • 1 packed cup spinach leaves, sliced 2/3 inch thick
  • 2/3 cup pomegranate seeds


  • Light a grill. In a bowl, whisk the lemon juice with the pomegranate molasses, the 1 tablespoon of oil and the mint; season with salt.
  • Rub olive oil all over the quail. Season with salt and pepper and grill, breast side down, over high heat until browned, about 3 minutes. Turn the quail and grill until the breast meat is pink (for medium), about 2 minutes longer. Transfer the quail to plates.
  • Add the spinach and pomegranate seeds to the dressing and toss. Serve the salad with the quail.
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