This Mediterranean-inspired dish pairs juicy grilled lamb with a quinoa-based take on classic tabbouleh. It’s hearty, herby, lemony, and packed with flavor—perfect for spring and summer dining.
In a bowl, mix olive oil, garlic, rosemary, lemon zest, salt, and pepper. Rub over lamb and let it marinate for at least 20 minutes (or up to overnight).
In a saucepan, bring quinoa and water to a boil. Reduce heat, cover, and simmer for 15 minutes, or until water is absorbed. Let cool slightly, then fluff with a fork.
In a large bowl, combine cooled quinoa with parsley, mint, tomatoes, cucumber, and green onion. Add lemon juice, olive oil, salt, and pepper. Toss to combine and refrigerate until ready to serve.
Grill or pan-sear the lamb over medium-high heat for about 3–4 minutes per side (medium-rare to medium). Let rest for 5 minutes, then slice thinly against the grain.
Serve sliced lamb over a generous portion of quinoa tabbouleh. Drizzle with extra olive oil or a spoon of yogurt if desired.
A glass of dry rosé or Grenache
A side of hummus and warm pita bread
Garnish with pomegranate seeds or crumbled feta for extra brightness
4 servings