Char-Grilled Quail With Pan-Roasted Quinoa Char-Grilled Quail With Pan-Roasted Quinoa 24 24 Quail, deboned, skinless and halved 2 lbs. Quinoa to taste Sysco Classic salt, white pepper 2 Sysco Imperial/McCormick Bay Leaf 1 Sysco Imperial lemon 8 Sysco Imperial zucchini 8 Sysco Natural yellow straight neck squash 6 Sysco Imperial carrots, large 1 lb. Fresh cranberries 24 Sprig Sysco Natural fresh Sage Papaya Corn Relish 2 papaya diced fine 5 cups Sysco Imperial canned whole kernel corn 1 Sysco Imperial red onion, finely diced 3 tbsp. Sysco Classic sugar (granulated) 1 tbsp. Sysco International Dijon mustard 1-1/2 cup Sysco Classic vinegar 1 tbsp. Sysco Natural chopped cilantro 1. Prepare Papaya Corn Relish: Heat in sauce pan vinegar, sugar, Dijon mustard, onion and corn. Bring to a boil, cook for 5-10 minutes. Cool mixture, drain excess liquid, add papaya and chopped cilantro, mix thoroughly. Chill well.
2. On mandolin, prepare zucchini, squash, and carrots. Use outer layer of zucchini and yellow squash. Lay vegetables flat on mandolin and cut full length. Vegetables should be thin long cuts.
3. In sauté pan, over medium heat, pan roast grains of Quinoa until slightly brown. Add water in 2/1 ratio, slat, pepper and bay leaf. Cover, reduce heat. Cook until done. Hold warm.
4. Brush quail lightly with olive oil and char-grill over hot fire until done. Steam vegetables until cooked al dente. Squeeze fresh lemon over vegetables and toss lightly.
5. Spoon quinoa on plate, lay halves of grilled quail on a part of quinoa. Prepare a nest of vegetables julienne. Spoon a small amount of corn relish in center of plate and garnish with fresh cranberries and sage leaves.