Salted Quail Tenderloin
Coturnix coturnixClinical Encyclopedia
Salted Quail Tenderloin provides 150 kcal, 25g of protein, 0g of carbohydrates, and 0g of fiber per 100g. With a Nutri-Score grade 'A', it is a highly recommended option for nutrient density.
Salted quail tenderloin is a delicately flavored meat that is rich in protein and essential nutrients, making it a popular choice for gourmet dishes.
Macronutrient Ratio
Caloric distribution of primary energy metrics per 100g
Micronutrient DV% Score
Top vitamins and minerals ranked by percentage of Daily Recommended Value
Complete Micronutrient Breakdown
Detailed concentration of essential micronutrients per 100g serving.
Vitamins
Minerals
Health Benefits
Possible Risks & Side Effects
How to Prepare & Consume
Best prepared by grilling, roasting, or pan-searing to retain moisture and flavor.
Smart Selection & Storage
Choose quail tenderloin that is firm and has a fresh smell. Avoid any that appear discolored or have an off odor.
Store quail tenderloin in the refrigerator and consume within 1-2 days. For longer storage, freeze it.
Medicinal Profile & Bioactive Compounds
Therapeutic properties, key bioactive compounds, and clinical applications of this food.
Supports muscle energy production.
May improve exercise performance and recovery.
"Quail meat is considered a delicacy in many cultures and is often featured in fine dining."
Myths vs Realities
Healthy Recipes
Herbed Quail Tenderloin Salad
A refreshing salad featuring salted quail tenderloin, mixed greens, and a zesty lemon vinaigrette, perfect for a light lunch.
- 200g salted quail tenderloin
- 100g mixed salad greens
- 1 medium cucumber, sliced
- 1/2 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 1. Grill the salted quail tenderloin for 5-7 minutes on each side until cooked through.
- 2. In a bowl, combine mixed greens, cucumber, and cherry tomatoes.
- 3. Whisk together olive oil, lemon juice, salt, and pepper, then drizzle over the salad. Top with sliced quail tenderloin and serve.
Quail Tenderloin Stir-Fry
A quick and nutritious stir-fry with salted quail tenderloin, colorful vegetables, and a savory sauce, ideal for a weeknight dinner.
- 250g salted quail tenderloin, sliced
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, julienned
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1. Heat sesame oil in a pan over medium heat, then add garlic and ginger, sautéing until fragrant.
- 2. Add sliced quail tenderloin and cook until browned.
- 3. Stir in bell pepper, broccoli, and carrot, cooking for another 5 minutes. Add soy sauce and stir to combine before serving.
Quail Tenderloin Tacos
Delicious and healthy tacos filled with seasoned salted quail tenderloin, fresh avocado, and a tangy salsa.
- 200g salted quail tenderloin, grilled and sliced
- 4 small corn tortillas
- 1 avocado, diced
- 1/2 cup fresh salsa
- 1/4 cup cilantro, chopped
- Lime wedges for serving
- 1. Warm the corn tortillas in a skillet until pliable.
- 2. Fill each tortilla with sliced quail tenderloin, diced avocado, and fresh salsa.
- 3. Garnish with cilantro and serve with lime wedges on the side.
Quail Tenderloin with Quinoa Pilaf
A wholesome dish featuring salted quail tenderloin served over a bed of flavorful quinoa pilaf with vegetables.
- 200g salted quail tenderloin
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1/2 onion, diced
- 1 carrot, diced
- 1/2 cup peas
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1. In a pot, heat olive oil and sauté onion and carrot until soft. Add quinoa and toast for 2 minutes.
- 2. Pour in vegetable broth, bring to a boil, then cover and simmer for 15 minutes until quinoa is fluffy.
- 3. Grill the salted quail tenderloin until cooked through, then serve over the quinoa pilaf, garnished with peas.
Stuffed Bell Peppers with Quail Tenderloin
Colorful bell peppers stuffed with a savory mixture of salted quail tenderloin, brown rice, and spices, baked to perfection.
- 2 large bell peppers, halved and seeded
- 200g salted quail tenderloin, diced
- 1 cup cooked brown rice
- 1/2 cup black beans, rinsed
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 cup shredded cheese (optional)
- 1. Preheat the oven to 180°C (350°F).
- 2. In a bowl, mix diced quail tenderloin, brown rice, black beans, cumin, and paprika.
- 3. Stuff the bell pepper halves with the mixture, top with cheese if using, and bake for 25-30 minutes until peppers are tender.
Quail Tenderloin Skewers with Veggies
Grilled skewers of salted quail tenderloin and seasonal vegetables, perfect for a healthy barbecue option.
- 300g salted quail tenderloin, cut into cubes
- 1 zucchini, sliced
- 1 red onion, cut into chunks
- 1 bell pepper, cut into chunks
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1. Preheat the grill to medium-high heat.
- 2. In a bowl, toss quail tenderloin and vegetables with olive oil, garlic powder, salt, and pepper.
- 3. Thread onto skewers and grill for 10-12 minutes, turning occasionally, until cooked through.
Quail Tenderloin and Spinach Frittata
A protein-packed frittata featuring salted quail tenderloin and fresh spinach, perfect for breakfast or brunch.
- 200g salted quail tenderloin, cooked and chopped
- 6 large eggs
- 1 cup fresh spinach, chopped
- 1/2 cup cherry tomatoes, halved
- 1/4 cup feta cheese, crumbled
- Salt and pepper to taste
- 1. Preheat the oven to 180°C (350°F).
- 2. In a bowl, whisk together eggs, salt, and pepper. Stir in chopped quail tenderloin, spinach, and cherry tomatoes.
- 3. Pour the mixture into a greased oven-safe skillet, sprinkle with feta, and bake for 20-25 minutes until set.
Quail Tenderloin and Sweet Potato Hash
A hearty breakfast hash with salted quail tenderloin, sweet potatoes, and bell peppers, providing a nutritious start to your day.
- 200g salted quail tenderloin, diced
- 2 medium sweet potatoes, peeled and diced
- 1 bell pepper, diced
- 1/2 onion, diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
- 1. In a skillet, heat olive oil over medium heat and add sweet potatoes. Cook for 10 minutes until starting to soften.
- 2. Add onion and bell pepper, cooking for an additional 5 minutes until vegetables are tender.
- 3. Stir in diced quail tenderloin and cook until heated through. Season with salt and pepper, and garnish with parsley before serving.
Quail Tenderloin Lettuce Wraps
Light and flavorful lettuce wraps filled with salted quail tenderloin, crunchy vegetables, and a spicy sauce for a healthy snack or appetizer.
- 200g salted quail tenderloin, shredded
- 1 cup shredded carrots
- 1/2 cup cucumber, julienned
- 1/4 cup green onions, chopped
- 1/4 cup hoisin sauce
- 1 head of butter lettuce, leaves separated
- 1. In a bowl, mix shredded quail tenderloin, carrots, cucumber, green onions, and hoisin sauce.
- 2. Spoon the mixture into lettuce leaves to create wraps.
- 3. Serve immediately as a fresh appetizer or snack.
Frequently Asked Questions (FAQ)
Is quail meat healthy?
Yes, quail meat is low in fat and high in protein, making it a healthy choice.
How should I cook quail tenderloin?
Quail tenderloin can be grilled, roasted, or pan-seared for best results.
What are the nutritional benefits of quail?
Quail is rich in protein, B vitamins, and minerals like iron and phosphorus.
Can I eat quail if I have high blood pressure?
Moderation is key due to the sodium content in salted quail.
How does quail compare to chicken?
Quail is generally richer in flavor and has a higher protein content per serving.
Is quail meat safe for children?
Yes, quail meat is safe for children when cooked properly.
What is the best way to season quail?
Simple seasonings like salt, pepper, and herbs complement quail well.
Where can I buy quail tenderloin?
Quail tenderloin can be found at specialty meat markets or online retailers.