Our menu for the day:
Breakfast - Protein shake
Lunch - Rice bowl with brown rice, sauteed onion, red and green peppers, mushrooms, fresh ginger and garlic with chicken
Grilled Texas quail
Makes 4 servings
4 semi-boneless Texas quail
2 tablespoons extra virgin olive oil
1 clove garlic, minced
2 to 3 sprigs fresh cilantro
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/4 teaspoon dried oregano
1 1/2 teaspoons dried coriander
In a small bowl, mix the olive oil, garlic, cilantro, thyme, rosemary and oregano. Pour over the quail and marinate in the refrigerator overnight.
Remove from the refrigerator and sprinkle with coriander on both sides. Grill on high heat until done, about 4 to 5 minutes per side.
Slightly adapted from Food Network