‘I cooked quails during our show yesterday. Simply roasted with no stuffing, and served them on a bed of warm quinoa salad. This recipe is gluten free, diabetic friendly, nut free and dairy free.’
You will need:
6 slices of parma ham
1/2 teaspoon butter
2 tablespoons olive oil
salt and pepper
Season the quailswith salt and peper and wrap them with one slice of parma ham and meltthe butter in a pan. Add the olive oil. Saute the quails on both sides lightly for around 3-4 minutes on each side.
Preheat the oven to 200C.
Place the quails on an ovenproof dish covered with baking paper. Roast in the oven for 20 minutes. Baste halfway through with its own juices. Allow to rest for 5 minutes before serving with a warm quinoa salad.
For the warm quinoa salad you will need:
a mix of chopped cherry tomatoes, grated raw sweet potatoes, cooked mushrooms, fresh parsley, fresh mint, and a mix of the following vegetables all sauteed together in the same pan used to cook the quail: onion, garlic, pumpkin, butternut squash, cauliflower, zucchini, green marrow.
2 cups quinoa
Prepare the vegetables of your choice. Place the quinoa in a saucepan and immerse in cold water. Season with salt and bring to boil. Reduce heat and simmer uncovered for about 20 minutes until some of the outer quinoa casings pop. Remove from heat and drain any excess water. Season with salt and pepper and gently mix in the vegetables.
This is a gluten free, lactose free, egg free recipe.
I use Quinoa by Peak’s Free From, Butter by Merci Chef, Herbs and Spices by Schwartz, fresh fruit and vegetables by Big Fresh, tableware Loft, kitchenware Tescoma