Lamb Loin on Quinoa Salad

they say food has a voice – I really believe that. and this dish, this lamb loin quinoa salad, it speaks in textures and colors and that quiet comfort that only honest ingredients can bring. when you open the oven and that lamb comes out glistening, resting just so while the quinoa steams nearby – there’s a little hush in the kitchen. the beets with their deep brick-red glow, and that whipped feta that’s always a little creamier than you’d think – something about it feels generous. not fancy. just thoughtful. it’s the kind of plate that makes people put down their phones and take a slow breath in.

Why You’ll Crave It

• Deep, savory lamb balanced by bright, citrusy quinoa and earthy-sweet beets
• That whipped feta – creamy, salty, just the right contrast to tie the whole dish together
• It looks like effort (but it’s honestly not – most things you can do ahead)
• Comforting yet fresh, hearty without being too much
• Easy to make your own – switch herbs, add greens, or even a boiled egg

The first time I made this for my brother, he asked mid-bite if I’d “turned professional.” I still laugh about that.

What You’ll Need

• 500g lamb loin: tender, small cuts – ideally room temp before cooking for even sear
• 150g quinoa: rinsed well, it should taste nutty and light (not bitter)
• 300g beets: roasted or gently boiled – their natural sweetness is key here
• 150g feta cheese: crumbly and sharp, it gets mellowed out once whipped
• 4 tablespoons olive oil: extra virgin if you have it, for depth and silkiness
• 2 tablespoons lemon juice: freshly squeezed – the brightness you didn’t know you needed
• Salt and pepper: just to bring everything into balance
• Fresh herbs: chopped parsley or mint – I love throwing them on just before serving

Easy How-To

Cook the Quinoa

Rinse the quinoa really well – under cold water until it’s no longer cloudy. That helps get rid of the bitterness. Then simmer it in twice as much water (so, 300ml for 150g). Add a pinch of salt, cover, and let it quietly do its thing for 15 minutes. Once the water’s gone, take it off the heat and just let it rest – lid still on – for about 5 more minutes. Then fluff… and try not to snack on it too much while you prep the other bits.

Sear the Lamb

Get your lamb loins ready – pat them dry, season them all over with salt and pepper. Heat a skillet (cast iron if possible) with just a little olive oil, then sear the lamb on medium-high – about 3-4 minutes per side for medium-rare. Let them rest afterward, loosely covered. Resting makes a difference. It really does.

Beet Time

Peeled and diced beets go into gently boiling water for around 12 minutes (or until soft when pierced). You can roast them too, wrapped in foil at 200°C for 40-ish min, but I often boil if short on time. Either way – drain and let cool a bit. They stain everything, by the way.

Whipped Feta

In a bowl, mash the feta with a fork first. Then add a tiny splash of olive oil and water – just enough so it starts becoming creamy. A mini hand-mixer helps but a good whisk and firm wrist work too. It should spread like thick cream cheese and taste tangy but smooth.

Assemble Everything

In bowls or plates (I usually use shallow ones), layer the quinoa first … then scatter the beets… place sliced lamb gently on top. Add dollops of whipped feta – not too much, a few swoops here and there. Drizzle olive oil, a bit of lemon if you’d like, and don’t forget the herbs. Then… just serve.

Good to Know

• If your lamb looks grey after cooking, it just means it steamed a bit – next time, make sure the pan is fully hot!
• The feta can be whipped a day early – just seal it tightly and give it a quick stir before using
• All the leftovers taste lovely cold from the fridge, especially on hot days

Serving Ideas

• Serve with warm flatbread and a simple cucumber-yogurt salad on the side

Top Tricks

• Let the lamb rest after cooking – it helps the juices settle so it tastes juicier

Frequently Asked Questions

Can I use a different grain instead of quinoa?

Sure can – couscous or bulgur both work well. Farro gives a nice chewy texture too. Just watch cooking times.

Does it work with pre-cooked beets?

Yes, absolutely. If they’re vacuum-packed, give them a quick rinse and dice. Roasting fresh beets gives a deeper flavor, but sometimes convenience wins.

What wine pairs best with this?

A medium-bodied red like Syrah or Grenache makes a lovely pairing. Something soft but structured – nothing too bold or oaky.