Never say I didn’t try it once! I was at the farmer market last Saturday and I was talked into trying quail eggs. Have I seen them on “Food Network”? Of course. Have I seen them on “Chopped”? Of course. Have I ever dared to try them? That would be a resounding “NO”.  Well, tonight we will all be adventurous because I am not in this alone!  I am trying two things for the first time tonight; quinoa and quail eggs!

You will need:  (serves 4)

• 1 cup of quinoa I used red
• 2 cups of water
• pinch of salt for water
• 1/4 tsp of salt and 1/4 tsp of pepper
• 1 cup of beef broth
• 1 small sweet onion diced
• 1 small garlic clove minced
• 2 carrots diced
• 2 celery stalks diced
• 1 16 oz packaged sliced mushrooms (I did sliced baby portebellos)
• 1 pat of butter
• extra virgin olive oil to coat pan.
• 4 quail eggs *** These are optional
• 4 ramekins or little bowls

Quinoa is a lot like rice and a little like grits. It’s soft but grainy. Good thing though because you make it about the same way as rice. One difference is you don’t have to cover it because it is more forgiving.  Bring the quinoa, water and 1 pinch of salt to a boil.

You do not have to boil the water first, just throw it in and heat. Once it boils, reduce heat to medium-low, and simmer until the quinoa is tender, about 20 to 30 minutes.

In a sauce pan, add the olive and over medium heat add the onion, garlic, and mushrooms. Peel your carrots before chopping. Dice the onion and celery.

Next, add the carrot and celery and cook until the onions are translucent.

Add in 1 cup of beef broth and season with salt and pepper. Lower heat to med-low.

Your quinoa should be done by now.

Add in the cooked quinoa, simmer until the beef broth has been absorbed.

Stir everything together letting all the flavors soak into quinoa.

When done, spoon the quinoa into your ramekin or bowl and flip over onto serving dish. Why do we do this? Presentation, darling!

Next, take your little delicate quail egg and lightly but firmly tap the knife against the top of the egg. Like you are scalping the top off. Now, I say delicate because if you go at this like a regular egg by cracking the side you will be fishing little shells out of your rice. 🙂

Delicately remove the top of the egg shell and pour the egg out onto the top of your quinoa.

I served this with Stuffed Flank Steak/ Pinweheels. See the recipe here.

And there you have it… now the question is: will you be adventurous enough to try it?  What will you think of it?  Let me know!! I might tell you what I and the daughter thought. Yes I made her try it too. 🙂