Quinoa and asparagus tabouli with grilled lamb

Instructions

1. Place quinoa and 1½ cups (375ml) water in a medium saucepan. Bring to boil. Reduce heat and simmer, covered, for 15 minutes or until water is absorbed and quinoa is tender. Set aside to cool.
2. Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook lamb for 2-3 minutes each side or until cooked to your liking. Transfer to a plate, cover with foil and set aside for 3 minutes to rest before thickly slicing.
3. While the lamb is resting, steam the asparagus over a saucepan of boiling water for 1-2 minutes, or until just tender. Drain.
4. Place quinoa, asparagus, cucumber, tomato, parsley, mint, lemon juice and oil in a bowl. Season with salt and pepper and toss to combine. Serve lamb with the tabouli and lemon wedges.