Method

1. Prepare the quinoa as per packet instructions (15mins). To speed things up, add pre-boiled water to the saucepan or buy pre-cooked quinoa. Set the quinoa aside, and allow to cool slightly.

2. Cover the lamb steak with ½ tbsp of the oil, paprika, cumin, salt, and pepper, and set aside while preparing salad ingredients.

3. Add the tomatoes, cucumber, spinach, and ¾ of the parsley to a large salad bowl. Add 1 tbsp olive oil, ½ lemon juice, salt, and pepper, and mix well.

4. In a small mixing bowl. Add the yoghurt, garlic, 1 lemon juiced, ¼ of the parsley, and the mint, and mix well.

5. Heat ½ tbsp of oil in a large, non-stick frying pan, over medium/high heat. Add the marinated lamb steaks and fry for 5-7mins, or until lightly browned (or to preference).

6. When the quinoa has cooled slightly, add it to the tomato, cucumber, and spinach bowl, and stir well.

7. Serve the lamb steaks with quinoa tabouli and yoghurt dip.