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Summer Salad with Grilled Lamb and Quinoa

Serving Size: Makes 4 servings
Prep Time: 15 minutes
Marinate time: several hours or overnight
Cook time: about 18 minutes total

Ingredients:
1 cup quinoa
2 cups chicken or vegetable stock or reduced-sodium broth
1/4 cup each: extra virgin olive oil, balsamic vinegar and lemon juice
2 teaspoons minced fresh garlic
1/2 teaspoon each: salt and freshly ground pepper
One pound butterflied, boneless leg of lamb*
6 tablespoons snipped fresh basil, divided
1 cup grape or cherry tomatoes, quartered or diced fresh tomato
1/3 cup pitted mixed olives, quartered

Instructions:
Rinse quinoa in a fine mesh strainer then drain well. Bring quinoa and stock to a boil in a small saucepan; reduce heat and simmer, covered, for 10 minutes. Remove from heat and let stand for 12 minutes. Fluff with a fork, then cover and chill until ready to serve.

Place oil, vinegar, lemon juice, garlic, salt and pepper in a large resealable plastic bag. Remove 1/3 cup mixture, pour into an air-tight container and refrigerate. Add lamb and 1/4 cup basil to resealable bag containing marinade mixture; seal and refrigerate lamb/marinade mixture for several hours or overnight.

Remove lamb from marinade and grill for about 3 minutes on each side for medium-rare or until lamb is cooked to desired doneness. Remove from grill and place in a shallow dish; let stand for 5 minutes.

Place tomatoes, olives and remaining basil in a medium bowl. Pour 1 tablespoon reserved marinade over mixture, then stir the rest into the chilled quinoa. Thinly slice lamb against the grain on the diagonal to make thin, flat slices and place back onto plate with any accumulated juices. Pile onto quinoa and top with tomato mixture.

*Note: Leg of lamb often comes in 4-6 pound cuts, so ask your butcher to prepare a 1 pound cut for this recipe if needed

Nutrition Per Serving:
500 calories, 23 g total fat, 85 mg cholesterol, 610 mg sodium, 39 g carbohydrate, 3 g fiber, 33 g protein