Lamb With Quinoa Tabouli - cooking recipe

Ingredients

1 lb lamb fillets, trimmed
1/4 cup olive oil
2 tsp ras el hanout spice mix
3 cups water
1 cup quinoa, rinsed
1 None turkish/mini cucumber, finely chopped
1 bunch parsley, leaves roughly chopped
1 bunch mint, roughly chopped, reserve 1/2 cup leaves
3 None green onions, finely sliced
1 None lemon, juiced
1 clove garlic, crushed
None None lemon wedges, Greek yogurt, to serve

Preparation

In a shallow dish, combine lamb with 1 tablespoon oil and spice mix. Season to taste and turn to coat. Marinate 30 minutes.
In a medium saucepan, combine water and quinoa. Bring to boil on high. Reduce heat to medium and simmer 6-8 minutes, until tender and water is absorbed. Rinse under cold water and drain well.
Transfer cooled quinoa to a large bowl with cucumber, herbs, green onion, remaining oil, lemon juice and garlic. Toss well to combine.
Heat a large frying pan on medium. Cook lamb 2-3 minutes each side for medium, or until cooked to your liking. Cover with foil and rest 5 minutes.
Thinly slice lamb and arrange over quinoa. Sprinkle with reserved mint leaves. Serve with lemon wedges and Greek yogurt.