Quick and Easy Rice and Quail Eggs Salad Recipe and How to Cook Quail Eggs

Cooking and food preparation is so easy with this simple, colorful and nutritious rice and quail egg salad recipe. And as a a bonus, I show you how to cook quail eggs, even if you are going to use them in another recipe.

Why I ❤️ it • Recipe • Ingredients • Preparation

Why I ❤️ it

I am a huge fan of quail eggs: they are everything I love in eggs, but way cuter. They are also quite nutritious. This is one of my favorite ways to use quail eggs in recipes: combine a bit of leftover rice, some quail eggs, some vegetables (thawed frozen salad mixes are great time savers), and you have a light, colorful dinner ready.

Even kids will love this pretty salad.

Utensils and tools

• Utensils
• Tools

Ingredients

• 2 cup of leftover cooked white rice. White rice is best, but whatever non-sticky rice you have left over is fine.
• ¼ cup of blanched peas, I used frozen peas (thawed to room temperature)
• ¼ cup of diced, blanched carrot, I used frozen carrot (thawed to room temperature)
• ¼ cup of pitted black olives, cut into quarters (optional)
• ⅓ cup of  diced bell peppers
• ¼ cup of diced York ham, (optional)
• 1 dozen quail eggs, I used them pickled from a jar, but there are instructions to boil quail eggs below
• 1 tablespoon of rice vinegar
• 1 tablespoon of olive oil
• ½ teaspoon of salt

Preparation

Before starting, please make sure you have all the ingredients and utensils ready.

Step 1

In a large bowl, combine white rice fluffed with a fork, peas, carrot, black olives, bell pepper, ham and quail eggs.

Step 2

To prepare the dressing, mix rice vinegar, oil, and salt, and whisk to stir. If you are not serving it right away, whisk again right before mixing with the salad.

Step 3

When you're ready to serve pour the dressing on the salad and toss.

Arrange the salad in a serving bowl and serve at room temperature.

How to cook quail eggs

Quail eggs can be cooked in a similar way as chicken eggs (fried, hard-boiled, poached). To hard-boil quail eggs, place in a small pot, and add enough water to cover. Boil for 2 minutes after the water reaches the boil. Remove from the heat and the how water and let the eggs come to room temperature before peeling.

Variations

There are many other ways you can adapt this basic salad. You can add other vegetables you may have from leftover meals, just dice them and toss them with the salad (mushrooms, Brussel sprouts, and pickled pearl onions are also great additions).

Top tips

If you are using them fresh instead of frozen, blanch raw peas and carrots by placing them in boiling water, cooking for about 5 minutes, then removing from the boiling water and cooling them down with ice water (to preserve flavor, texture, color and nutrition).

Serving suggestions

This is the perfect salad to bring to a cookout, or to serve as a light summer meal. It can even be served alongside grilled fish or shellfish as a side dish.

Nutritional information

Calories: 281kcal - Carbohydrates: 51g - Protein: 6gFat: 5g - Saturated Fat: 1g - Cholesterol: 16mg - Sodium: 360mg - Potassium: 137mg - Fiber: 2g - Sugar: 1g - Vitamin A: 1220IU - Vitamin C: 13.3mg - Calcium: 22mg - Iron: 0.7mg

FAQs

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This is just a printer-friendly summary, some useful details are found in the recipe above.