Quinoa Crusted Quail Slider
- 1 pack quail breasts
- 1 cup quinoa, tricolor if available
- 1 large egg
- Baking flour, 1/2 cup
- Grated parmesan cheese, ½ cup
- Fresh chopped parsley, 1 tablespoon
- Vegetable oil, ½ cup
- Cole slaw salad
- 6 bread rolls
Soak quinoa in water for one hour (or the night before). Then rinse, and cook in a pan with 2 cups of water. When it starts to boil reduce to minimum, cover the pan with a lid, and cook for 20 minutes, or until quinoa is dry looking. Do not burn.
In three separate bowls, have the large egg poured in, lightly mixed. In another bowl have the baking flour, and in the third, have 1 cup of the cooked quinoa, mixed with the parmesan cheese and the fresh parsley.
Heat a frying pan with the vegetable oil, and season the quail breasts generously with salt and pepper. Take one breast, lightly cover with flour, immerse into the egg mix, and then put it into the quinoa mix. Make sure that each breast is fully covered with the quinoa mix. Then immediately fry, and do the same with each quail breast.
Put the quinoa crusted quail breast in each dinner roll and place on the top with cole slaw.