Quinoa Salad With Blackberries and Lamb

• 10 -12 ounces lamb strip loin (approximate weight, cleaned, excess fat and sinew removed)
• 1 cup quinoa
• 2 cups vegetable stock
• salt
• 18 cup fresh parsley (chopped)
• 18 cup of fresh mint (chopped)
• 2 garlic cloves (finely chopped)
• 12 teaspoon cumin
• 14 cup fresh lemon juice
• 2 tablespoons olive oil
• 1 teaspoon canola oil
• salt and pepper
• 1 pint blackberry
• 4 tablespoons blood oranges, puree (found in specialty markets)

1. Rinse Quinoa, Bring stock and salt to a boil, add Quinoa and simmer until absorbed (15-20 minutes).
2. Pour into a large bowl and cool.
3. Add fresh herbs.
4. In a small bowl combine next 6 ingredients and pour over Quinoa.
5. Stir.
6. Refridgerate until ready to serve.
7. This can be done up to a day ahead.
8. Heat a non-stick skillet or saute pan over medium heat.
9. Add canola oil and heat.
10. Add seasoned lamb loin and sear on each side 2-4 minutes (to desired level of doneness).
11. Remove from pan and let rest 10-15 minutes.
12. Slice paper-thin, the same direction as a beef strip loin.
13. Toss Quinoa with fresh blackberries.
14. Serve lamb over Quinoa with a spoonful of Blood Orange puree over the top.

loin, quinoa, vegetable stock, salt, parsley, mint, garlic, cumin, lemon juice, olive oil, canola oil, salt, blackberry, blood oranges

Taken from www.food.com/recipe/quinoa-salad-with-blackberries-and-lamb-162827 (may not work)