Marinated Veal Chops with Quinoa
It’s tough to explain what happens when marinated veal chops hit a hot grill, crisping just at the edges while staying soft and pink in the center—but you can smell it before it even sizzles, that lemon and thyme seeping out of the meat like it already knows it’s about to be something good. I made this the other evening, sun halfway down, everything golden outside, and that little quinoa salad in the bowl next to me glowed like confetti—cucumbers, fresh parsley, the teeny explosion of cherry tomatoes… it’s simple food, really, but I keep circling back to it. Something about it just lingers. And the veal? Tender, marinated just enough, you barely need a knife.
Why You’ll Crave It
- That grilled veal—juicy and delicately seasoned with fresh lemon and garlic—is deeply satisfying yet elegant
- The cool, zippy quinoa salad cuts perfectly through the richness—plus, it looks beautiful on the plate
- It’s quick enough for a weekday yet lovely enough for guests (and secretly healthy too)
- Make-ahead friendly: the salad holds up well—even tastes better after a sit in the fridge
The first time I made this, my brother actually paused mid-bite and said, “Wait—what’s in this?” in that very good, surprised way.
What You’ll Need
- Veal chops: 4 bone-in chops, about 1-inch thick if you can manage it – tender and quick-cooking
- Olive oil: 4 tablespoons – good olive oil, it makes a difference when it’s part of the flavor
- Lemon juice: 2 tablespoons fresh-squeezed – brightens and balances the dish
- Fresh thyme: 1 teaspoon, just the leaves – woody and clean and perfect with veal
- Garlic: 2 cloves, finely minced – sharp and aromatic
- Salt and pepper: to taste – always taste
- Quinoa: 1 cup (rinsed well) – nutty, fluffy, the perfect base
- Vegetable broth: 2 cups – adds flavor where water wouldn’t
- Cherry tomatoes: 1 cup, halved – juicy and sweet little pops
- Cucumber: 1 medium, diced – cool crunch and color
- Red onion: 1/4, finely chopped – just enough bite, not too much
- Fresh parsley: 1/4 cup, chopped finely – gives the whole thing a fresh, herby nudge
Easy How-To
Mix up the Marinade
In a small bowl, whisk together the olive oil, lemon juice, thyme, minced garlic, salt, and a bit of black pepper. Smell it—it should make your mouth water a bit.
Get Those Chops Soaking
Place the veal chops in a shallow dish or zip-top bag, pour the marinade over, and try to coat them completely. If you’re using a dish, give them a flip halfway through. They just need 30 minutes, but longer (even overnight if you’re planning ahead) really gets the flavors in.
Cook the Quinoa
Rinse your quinoa well (really rinse—soapy bitterness otherwise). Then into a pot with the broth, bring to a boil, lower the heat, cover, and let that simmer quietly for about 15 minutes. Once it’s absorbed, take it off the heat but keep it covered for five more minutes—it finishes cooking gently that way.
Grill the Veal
Preheat your grill to medium-high. Take the chops out of the marinade and let the excess drip off. Grill about 4–5 minutes per side (this depends a little on thickness and your grill). Aim for a golden sear, still just a blush of pink inside if you like medium-rare.
Throw Together the Salad
In a big bowl, add the cooked quinoa, halved tomatoes, diced cucumber, chopped onion, and parsley. Drizzle with a touch more olive oil and another good squeeze of lemon juice—maybe a pinch of salt, taste and see. That’s it. It’s light but full of textures and subtle brightness.
Time to Eat
Plate one veal chop per person with a scoop of your quinoa salad alongside. A few extra thyme leaves or a lemon wedge on the plate wouldn’t hurt. Serve warm or room temp.
Good to Know
- If your grill leaves dramatic char marks, don’t panic—it adds such depth to the sweet lemon-garlic crust
- Red onion can be a bit much raw—feel free to soak it briefly in lemon juice or vinegar to mellow it out
- Leftover quinoa salad the next day? Pile it into a wrap with cold chop slices—it works beautifully
Serving Ideas
- This pairs really well with grilled asparagus or a green salad with tahini-lemon dressing
- A glass of dry rosé or chilled vermouth on a warm evening is just… right
Top Tricks
- Let the chops rest after grilling—about 5 minutes covered loosely with foil. Just that short pause keeps all the lovely juices in
- Always taste the quinoa salad before serving—sometimes it needs just a pinch more acid or salt
Frequently Asked Questions
Can I marinate the veal overnight?
Yes—and honestly, it’s even better that way. Just keep it refrigerated, covered, and flip it halfway through if you think of it.
Can I substitute chicken or pork?
Absolutely. Boneless pork chops or chicken thighs work nicely—just adjust the cooking time depending on thickness.
What if I don’t have a grill?
No problem at all—use a cast iron skillet or grill pan on the stovetop. Get it very hot and sear until golden on both sides.
Is quinoa gluten-free?
Yes, completely. It’s actually a seed, not a grain, and perfect for anyone keeping things gluten-free.
