Quinoa Salad With Blackberries and Lamb

I made this salad at my restaurant with couscous and a few other differences. Since I can't eat wheat I made some changes to suit my "at-home" needs. Lamb Strip loin is out there! Make your butcher your best friend. Segments of blood oranges can easily replace the puree-- though their season is fairly short. That change-out might leave you wanting a bit of 'sauce'...

• Ready In: 40 mins
• Serves: 3-4

Ingredients

• 10 -12  ounces  lamb strip loin (approximate weight, cleaned, excess fat and sinew removed)
• 1  cup quinoa
• 2  cups  vegetable stock
•  salt
• 1⁄8 cup fresh parsley (chopped)
• 1⁄8 cup of fresh mint (chopped)
• 2  garlic cloves (finely chopped)
• 1⁄2 teaspoon cumin
• 1⁄4 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)

Directions

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