Step 1

Preheat oven to 180°C. Place the quinoa in a fine sieve. Rinse under cold water. Bring quinoa and water to the boil in a saucepan over medium-high heat. Reduce heat to low. Cover and gently simmer for 10 minutes or until liquid is absorbed. Separate with a fork and set aside to cool.

Step 2

Rub the Moroccan seasoning over the lamb. Heat the oil in large frying pan over medium-high heat. Cook the lamb for 2 minutes each side or until browned. Transfer lamb to a rack over a baking tray. Roast for 20 minutes for medium or until cooked to your liking. Cover with foil and set aside for 10 minutes to rest.

Step 3

Meanwhile, combine the quinoa, olives, tomato, beans, onion, capers and parsley in a large bowl. Season with pepper. Combine the oil, vinegar, anchovy and garlic in a small bowl. Add the oil mixture to the quinoa mixture and toss to combine.

Step 4

Slice the lamb into cutlets. Divide the quinoa mixture among plates. Top with lamb and serve with Greek yoghurt.