Quail breast on two types of spinach with carrot cubes and quinoa

Ingredients for 2 servings:

• 2 quail(s), ready to cook
• 1 shallot(s), finely chopped
• 150 g creamed spinach (frozen)
• 150 g leaf spinach (frozen)
• 2 carrots, finely diced
• 1 cup quinoa
• 300 ml chicken broth
• 1 tbsp clarified butter
• butter
• Salt
• Pepper, black from the mill
• turmeric
• curry

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

To remove the breasts, use a sharp knife to cut the quail lengthwise to the left and right of the breastbone, scrape the meat down along the rib bones, and remove the breast meat along with the wing. Cut the wing past the first joint and scrape free the bone attached to the breast meat. The legs and carcasses are not needed here and should be set aside for another dish. Quinoa is a protein-rich plant native to South America and is also known as quinoa, Peruvian rice, or Andean millet. Before cooking, wash it with hot water, rinse well, simmer in the broth over low heat for about 15-20 minutes, and drain through a sieve. Melt a little butter in the grain and season with turmeric and curry powder. Blanch the diced carrots for one minute, rinse in ice-cold water, and drain well. Melt 1 teaspoon of butter in a saucepan and sauté the diced shallots until translucent. Add both types of spinach, heat, and cook. Just before serving, stir in the diced carrots. Heat clarified butter in a pan, season the quail breasts with salt and pepper, and sear them skin-side down. When the meat is about half cooked through—you’ll notice this by looking at the edges—turn the breasts over low heat and let them simmer until cooked through. Spoon the spinach mixture onto the plates, place two breasts on each plate, and arrange the quinoa next to them.