Try this Warm Quail Salad recipe, or contribute your own.
Suggest a better description1 Remove the breasts and legs from the quail and fry in 1 tbsp olive oil for a few minutes until nicely browned. 2 Fry the aubergine slices in 1-2 tbsp olive oil with the garlic until softened. 3 In a blender, puree the basil leaves with 4 tbsp olive oil, and season. 4 Reduce the balsamic vinegar in a saucepan to 1 tablespoon. 5 Assemble the salad; serve the quail breasts and legs with the aubergine, cherry tomatoes. Drizzle over the basil oil and reduced balsamic vinegar. Per serving: 956 Calories (kcal); 94g Total Fat; (87% calories from fat); 22g Protein; 8g Carbohydrate; 83mg Cholesterol; 67mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 17 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (157g) | ||
Recipe Makes: 1 servings | ||
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Calories: 412 | ||
Calories from Fat: 300 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33.4g | 45 % | |
Saturated Fat 6.5g | 32 % | |
Monounsaturated Fat 19.3g | ||
Polyunsanturated Fat 5.4g | ||
Cholesterol 82.8mg | 25 % | |
Sodium 219.4mg | 8 % | |
Potassium 266mg | 7 % | |
Total Carbohydrate 4.6g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 4.6g | ||
Protein 21.5g | 31 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 412
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