Before you start, preheat oven to 220°C (or 200°C fan bake) or BBQ to medium (if using). Bring a large pot of salted water to the boil.
Pat lamb dry, toss with Middle Eastern spices and oil and season with salt and pepper (keep plain for fussy little foodies).
Heat a large fry-pan on medium-high heat and cook lamb, fat side down for 3 minutes. Flip and cook a further 2 minutes, then transfer to a lined oven tray and bake for 10-14 minutes for medium, or until cooked to your liking. Alternatively, cook lamb on BBQ grill, fat side down, for about 5 minutes, until lightly browned. Reduce heat to medium-high and cook for 15–25 minutes, turning every 4–5 minutes, until medium (depending on thickness). Rest.
Add quinoa to pot of boiling water and cook for about 15 minutes, until tender with a slight bite. Drain, rinse under cold water then drain well.
Prep cucumber, capsicum, tomato and spinach.
In a large bowl, toss cooked quinoa with remaining veggie quinoa ingredients. Season to taste with salt and pepper. Keep separate and plain for fussy little foodies.
In small bowl combine, yoghurt and hummus. Thickly slice lamb.
Serve veggie quinoa topped with lamb and hummus.