Fast and Easy Recipe: Greek Quail with Orzo Salad

Joanne Huspek
Joanne Huspek, Yahoo! Contributor Network
Dec 5, 2008 "Share your voice on Yahoo! websites. Start Here."
My dad, who is one half Greek, taught me the ingredients used to make this marinade. This is a really easy dish to make. If you can't get quail fresh, you can usually find it frozen. Otherwise, you can use the same marinade on chicken or Cornish game hens, just cook the chicken longer. This is a light dish with lots of flavor.

1 dozen quail, rinsed and patted dry

garlic, finely diced (you decide how much, I usually use 1/2 to one whole head of garlic)

chopped oregano (fresh is best)

thyme leaves (fresh is best)

salt

pepper

juice from 2 lemons

olive oil

Rinse quail, pat dry. Rub with garlic. Sprinkle with salt, pepper, oregano and thyme to taste. Squeeze juice from two lemons over quail. Cover and marinate in refrigerator 3 hours or more, turning at least once.

Before grilling, drizzle olive oil on quail. Cook over hot grill three to five minutes on each side.

Orzo Salad

1 box of orzo

1/2 cup chopped tomatoes

1/4 cup chopped kalamata olives

1/4 cup toasted pine nuts

1/2 cup chopped Italian (broadleaf) parsley

1/2 cup red onions

1/2 cup crumbled feta cheese

juice from one lemon

olive oil to taste

salt and pepper to taste

Cook orzo according to package directions. Drain and rinse well. Mix all ingredients together. If you want a heavier dressing, add about 1/4 cup Italian salad dressing.

I served this with a Primus Winery (California) blended table wine.

Published by Joanne Huspek

Mother, wife, business owner, in any given order but usually all at once. My interests include writing, violin, food, wine, photography, art, California; I like to travel. When the mayhem ebbs, you'll find m...  View profile

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