In a bowl, mix the balsamic with all the other ingredients up to and including the salt. Add the pomegranate seeds and onion, mix.
Heat the butter in a pan. Sauté the quinoa and the beans. Pour in the pomegranate juice and the stock, bring to the boil, reduce the heat and simmer for approx. 25 mins.
Heat the oil in a frying pan. Coat the lamb with the harissa, fry over a medium heat for approx. 3 mins. on each side, season with salt. Carve the lamb and serve with the quinoa. Serve the pomegranate salsa alongside.