1. Cook the quinoa:
In a small pot, combine quinoa, water or broth, and a pinch of salt. Bring to a boil, reduce heat, cover, and simmer 15 minutes until tender. Remove from heat and let steam 5 minutes, then fluff with a fork.

2. Boil the fingerlings:
Place potatoes in a saucepan and cover with cold salted water. Bring to a boil and cook for 10–12 minutes, until fork-tender but not falling apart. Drain and set aside.     

3. Blanch the asparagus:
Bring a pot of salted water to a boil. Add asparagus and cook 1–2 minutes until bright green and crisp-tender. Drain and transfer to cold water or rinse under cold water to stop cooking. Drain well.

4. Make the spring onion vinaigrette:
In a small bowl, whisk spring onions, garlic, Dijon, lemon juice, honey, olive oil, salt, and black pepper until emulsified.

5. Grill the lamb:
Heat a grill pan or outdoor grill over medium-high. Pat lamb chops dry and season with salt and pepper. Rub lightly with olive oil. Grill 3–4 minutes per side for medium-rare (adjust to desired doneness). Rest 5 minutes.

6. Assemble the bowls:
Divide quinoa among bowls and top with a handful of greens. Arrange fingerling potatoes, asparagus, and radishes over the greens. Drizzle with a little vinaigrette and toss lightly. Place one grilled lamb chop on each bowl and crumble goat cheese and sprinkle fresh herbs over the top. Finish with another spoonful of vinaigrette.