Herbed Veal Chops with Sweet Grilled Corn Quinoa Salad

veal_chops_corn_quinoa_saladAdd extra flare to your next quinoa salad by topping with Ontario veal chops and seasonal grilled corn. This meal is a perfect summer recipe, and a healthy way to entertain your guests.

Makes 4 servings
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time:  35 minutes

Veal Chop:
1/4 cup (60 mL) olive oil
1 tbsp (15 mL) finely chopped rosemary
1 tbsp (15 mL) finely chopped fresh thyme
1 tsp (5 mL) fennel seeds, crushed
1 clove garlic, minced
Pinch hot pepper flakes
4 boneless veal rib chops, about 3/4-inch (2 cm) thick
1/2 tsp (2 mL) each salt and freshly ground pepper

Corn:
1 tbsp (15 mL) olive oil
1/4 tsp (1 mL) each salt and freshly ground pepper
4 ears of corn, husks and silks removed

Salad:
3 tbsp (45 mL) white wine vinegar
1 tbsp (15 mL) grainy mustard
1 tbsp (15 mL) minced shallot
1 tsp (5 mL) honey
1 clove garlic, minced
1/2 tsp (2 mL) each salt and freshly ground pepper
1/3 cup (75 mL) olive oil
3/4 cup (175 mL) quinoa, cooked and cooled, such as tricolor or plain
1 large tomato, seeded and diced
1/4 cup (60 mL) chopped fresh parsley
2 tbsp (30 mL) chopped fresh basil

Steps:

Veal Chop: Combine oil with rosemary, thyme, fennel seeds, garlic and hot pepper flakes. Toss with veal chops. Let marinate for 30 minutes to 1 hour. Season with salt and pepper.

Corn: Preheat the grill to medium-high; grease the grate well. Toss the corn, with the oil, salt and pepper. Grill, turning often, for 8 to 10 minutes or until well-marked and tender. Grill the veal chops for 3 to 4 minutes per side for medium rare or until well-marked and cooked to preferred level of doneness. Let chops rest for 5 minutes before serving. Cut corn kernels from the cobs.

Salad: Meanwhile, whisk the vinegar with the mustard, shallots, honey, garlic, salt and pepper until combined. Slowly whisk in the olive oil until blended. Toss the corn kernels with the quinoa, tomatoes, parsley, basil and dressing. Divide salad among 4 plates. Top with veal chops.

Cook’s Note: The herb rub for the veal chops is just as delicious on pork chops or lamb chops. Don’t have a grill, not a problem! You can broil the chops and corn until charred and cooked to desired doneness.

Per Serving: Calories 525, Fat 20 grams, Cholesterol 146mg, Sodium 552mg, Carbohydrates 41 grams, Fibre 6 grams, Sugar 8 grams, Protein 38 grams.

One serving contains 10% of the %DV of Vitamin C.
One serving contains 10% of the %DV of Iron.