Marinated Veal Cutlets and Quinoa Salad

Ingredients

  • 4 Quebec Veal chops
  • 250 ml (1 cup) dry white quinoa, rinsed and drained
  • 375 ml (1 1/2 cups) water
  • Salt and pepper to taste
  • 12 tomatoes of various colors, halved
  • 60 ml (1/4 cup) chopped fresh parsley
  • 30 ml (2 tbsp) minced fresh basil
  • 100 g (3 1/2 oz) crumbled goat's cheese
  • 2 Lebanese cucumbers, diced
  • 1/2 small red onion, diced

For the marinade

  • 125 ml (1/2 cup) lager or chicken broth
  • 80 ml (1/3 cup) dry shallots (French), chopped
  • 30 ml (2 tbsp) maple syrup
  • 10 ml (2 tsp) mustard seeds
  • 10 ml (2 tsp) chopped garlic

For the vinaigrette

  • 60 ml (1/4 cup) camelina oil
  • 30 ml (2 tbsp) cider vinegar
  • 15 ml (1 tbsp) whole-grain mustard
  • Salt and pepper to taste

Preparation

  1. Combine marinade ingredients in a large airtight bag. Add veal chops to bag and toss to coat well with marinade. Remove air from bag and seal. Marinate for 4 to 6 hours in a cool place.
  2. When ready to cook, place quinoa and water in a saucepan. Season with salt. Bring to the boil, then cover and cook for 18 to 20 minutes, until all the liquid has been absorbed. Remove from heat and let stand for 5 minutes before stirring with a fork. Refrigerate for 15 minutes.
  3. In a salad bowl, combine dressing ingredients.
  4. Add the quinoa, tomatoes, herbs, goat's cheese, cucumbers and red onion to the bowl. Season with salt and pepper and toss.
  5. Preheat barbecue to medium-high (approx. 220°C - 425°F).
  6. Drain veal chops and discard marinade.
  7. On a hot, oiled barbecue grill, cook the chops for 5 to 6 minutes on each side.
  8. Serve chops with quinoa salad.

 

Photo credit: Pratico-Pratiques