Roasted Quail with Bean Sprout Salad and Ginger Glaze
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This elegant dish has become one of my go to meals when I want something that feels special but doesn't demand hours in the kitchen. Roasted quail is surprisingly simple to prepare, and the delicate meat pairs beautifully with a crisp bean sprout salad tossed in a zingy ginger glaze. Bean sprouts are nutritional powerhouses packed with vitamins and enzymes that aid digestion, making this not just delicious but genuinely good for you. The whole meal comes together in under an hour, which means you can have restaurant quality food on your table on a busy weeknight without stress or expense. The ginger glaze brings everything together with warmth and brightness that'll have everyone asking for seconds.
Ella x
Ingredients
- 4whole quail(cleaned and patted dry)
- 710 mlfresh bean sprouts
- 3 tablespoonssoy sauce
- 2 tablespoonsfresh ginger(minced)
- 2 tablespoonsrice vinegar
- 1½ tablespoonssesame oil
- 1 tablespoonhoney
- 3garlic cloves(minced)
- 2green onions(sliced thin)
- 1red bell pepper(julienned)
- 2 tablespoonsolive oil
- to tastesalt and black pepper
- ¼ teaspoonred pepper flakes
Detail level
Instructions
- 1
Preheat oven to 425°F (220°C). Season the cleaned quail inside and out with salt, pepper, and half of the minced garlic. Rub with 1 tablespoon of olive oil.
Tip: Pat the quail completely dry before seasoning to ensure crispy skin during roasting.
- 2
Place quail breast-side up on a baking sheet lined with parchment paper. Roast for 30-35 minutes until the skin is golden brown and juices run clear when pierced between the leg and thigh.
Tip: A meat thermometer should read 165°F (74°C) in the thickest part of the thigh.
- 3
While the quail roasts, prepare the ginger glaze by whisking together soy sauce, minced ginger, rice vinegar, sesame oil, honey, and remaining garlic in a small bowl. Set aside.
Tip: Taste the glaze and adjust sweetness or saltiness to your preference before using.
- 4
In a large bowl, combine the fresh bean sprouts, julienned bell pepper, and most of the sliced green onions. Drizzle with the remaining 1 tablespoon of olive oil and toss gently.
Tip: Bean sprouts are delicate; handle them carefully to avoid bruising.
- 5
Remove roasted quail from the oven and brush generously with the ginger glaze, coating all sides. Allow to rest for 3-4 minutes.
Tip: Resting the quail helps retain its juices and makes it more tender.
- 6
Dress the bean sprout salad with most of the ginger-soy glaze and toss until well coated. Divide salad among serving plates.
Tip: Reserve some glaze to drizzle over the plated quail for extra flavor.
- 7
Place one roasted quail on top of each portion of bean sprout salad. Sprinkle with reserved green onions and a pinch of red pepper flakes.
Tip: Serve immediately while the quail is still warm for the best contrast with the fresh, cool salad.
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