Quail is a collective name for several mid sized birds. Even the Bobwhite qualifies as a quail and this is a bird well known to those living in the Southern States. Sometimes they would start calling under our bedroom window at night and drive us potty. Many of the common larger quail are raised for the table and are considered something of a delicacy as are their eggs which are pretty small. I personally have never eaten them but I know my parents did at least once if not more. They are also hunted in season. Such a little bird, seems a tad unfair somehow. In 2007 the US produced 40 million quail. We used to know a guy in the Carolinas who’s name was Bob White. His house was called Quail’s Nest.
This is a recipe for quinoa which has become a very popular grain these days and I have used quite a bit. Quinoa is pronounced Kinwa. I could, of course, have given you a recipe for Quail eggs and caviar.
Quinoa Pilaf in Lettuce Cups
- 350 ml water
- 8 oz. quinoa, picked and rinsed well (the red kind is prettier, but either the red or the white is fine)
- 2 tbs olive oil
- 1 medium red onion, finely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor.
- 1/2 tsp turmeric
- 1/4 tsp ground coriander
- 1/4 tsp ground ginger
- 1/4 tsp garam masala
- 1 tbs pine nuts
- 2 tbs chopped dried cherries
- Salt and freshly ground black pepper
- 1 grapefruit, zested, plus 2 tbs juice
- 1 head Boston lettuce, leaves separated
Method1) Bring the water and quinoa to a boil in a small saucepan over medium heat. Reduce the heat and simmer, covered, until quinoa is cooked and curly white germ shows, about 20 minutes.
2) Meanwhile, warm the olive oil in large skillet over medium heat. When the oil is shimmering, add the onion and spices, and sauté until the onion has softened and the spices are very fragrant.
3) Stir in the pine nuts and fruit and sauté for 1 to 2 minutes.
4) Add the cooked quinoa (all the water should have been absorbed) to the skillet. Stir in the grapefruit zest and grapefruit juice. Taste and season with salt, pepper, to taste. Allow to sit off the heat for 10 minutes so the flavours seep into the quinoa.
Serve in lettuce cups.
Have a great weekend