Lamb With Quinoa Tabouli

• 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

1. In a shallow dish, combine lamb with 1 tablespoon oil and spice mix. Season to taste and turn to coat. Marinate 30 minutes.
2. 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.
3. Transfer cooled quinoa to a large bowl with cucumber, herbs, green onion, remaining oil, lemon juice and garlic. Toss well to combine.
4. 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.
5. Thinly slice lamb and arrange over quinoa. Sprinkle with reserved mint leaves. Serve with lemon wedges and Greek yogurt.

lamb fillets, olive oil, hanout spice mix, water, quinoa, cucumber, parsley, mint, green onions, lemon, clove garlic, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/24880 (may not work)