Grilled Quail with Pomegranate-Orange BBQ Sauce and Tabouli with Quinoa and Shredded Kale

Ingredients

• 2 tablespoons canola oil 
• 6 servings canola oil for brushing
• 2  cinnamon sticks 
• 1 tablespoon dijon mustard 
• 0.5  cucumber english cut into small dice
• 0.5 cup mint leaves fresh finely chopped
• 1 cup grape tomatoes halved ()
• 0.3 teaspoon coarsely ground pepper black
• 0.5  juice of lemon 
• 0.3  juice of orange 
• 1 small bunch dinosaur kale shredded finely
• 0.5 cup catsup 
• 6 servings kosher salt 
• 6 servings kosher salt and pepper black freshly ground
• 3 tablespoons brown sugar light
• 0.5 cup olive oil extra-virgin
• 1 small onion diced spanish
• 0.3 cup orange juice freshly squeezed
• 1  orange zest finely grated
• 1 cup pomegranate juice 
• 0.3 cup pomegranate molasses 
• 12  quail 
• 1 cup quinoa rinsed well
• 0.5 small onion red thinly sliced
• 0.3 cup red wine vinegar 

Equipment

• bowl
• sauce pan
• whisk
• grill

Directions

1. Place the quinoa in a medium saucepan, cover with 1 3/4 cups cold water and season with salt and pepper. Bring to a boil, cover, lower the heat and cook until the water is absorbed and the quinoa is tender, 18 to 20 minutes.
2. Remove the lid, fluff with a fork and let cool slightly.
3. Put the quinoa in a large bowl; add the tomatoes, mint, kale, cucumbers and onions and mix to combine.
4. Whisk together the olive oil and lemon and orange zests and juices, and season with salt and pepper.
5. Add the dressing to the salad and toss to combine. Cover and refrigerate for at least 1 hour before serving. The longer the salad sits the better the flavors become.
6. Heat the oil in a medium saucepan over medium heat; add the onions and cook until soft.
7. Add the pomegranate juice, orange juice, pomegranate molasses, vinegar, sugar, cinnamon sticks and orange zest and cook until reduced by half.
8. Add the ketchup and cook for 15 minutes.
9. Remove from the heat, whisk in the mustard, salt and pepper and let cool slightly.
10. Remove the cinnamon sticks before using.
11. Remove about 1 cup of the sauce for serving.
12. Heat the grill to medium high for direct grilling.
13. Brush the quail with canola oil and sprinkle with salt and pepper. Put breast-side down on the grill and cook about 3 minutes. Flip, brush with the barbecue sauce, cover the grill and cook another 3 to 4 minutes.
14. Transfer to a platter and serve with the reserved barbecue sauce and the tabouli.