Breakfast · Mexican · 10 min
Quail Breast and Poblano 'Ranchero' Hash with Black Beans and Spanish-Style Riced Cauliflower
- Calories
- 500
- Protein
- 48g
- Carbs
- 34g
- Fat
- 19g
Ingredients
- 161.2 g Quail, breast, meat only, raw
- 20.2 g Beans, black, mature seeds, raw (rehydrated/cooked)
- 202.7 g Spanish style riced cauliflower with poblano peppers, tomatoes, and onions
- 101.3 g Peppers, bell, green, raw, finely diced
- 24.2 g Seeds, sunflower seed kernels, dried
Method
- 01Prep the base: In a medium non-stick skillet over medium-high heat, sauté the Spanish-style riced cauliflower with the diced green bell pepper until the liquid evaporates and the peppers are tender-crisp, about 5-6 minutes.
- 02Add the beans: Fold in the pre-cooked black beans, seasoning with a splash of Habanero hot sauce for depth. Stir to incorporate until heated through.
- 03Sear the quail: Season the quail breasts lightly with salt. Using a separate hot cast-iron skillet, sear the breasts for 2-3 minutes per side until golden brown and just cooked through; they should remain succulent.
- 04Assemble: Spread the riced cauliflower and bean mixture onto a plate. Slice the seared quail breasts and arrange them over the top.
- 05Finish: Sprinkle the toasted sunflower seeds over the dish for a necessary crunch and garnish with a squeeze of fresh lime juice if desired to balance the richness.
Cook it with the whole plan around it
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