Bring 2 cups of salted water to boil and add the quinoa.
Cover, reduce heat to low and simmer gently until all the water has been absorbed, about 15 minutes.
Preheat the oven to 180°C (355 Fahrenheit).
Drizzle 2 tablespoons of the olive oil into a roasting tin, add the peppers and cook for 30 minutes, turning every 10 minutes.
Put the peppers in a bowl while still warm, cover with plastic wrap and allow to sweat for 10 minutes.
Using a small knife, remove the skin, cut each pepper in two, remove the seeds, stalks and excess interior membrane. Place in a food processor and purée.
Drizzle the remaining olive oil into a large frying pan and heat over high heat.
Dry the lamb chops with paper towel, season and cook on each side for 2 minutes until brown.
Keep warm in the oven with the pepper purée and quinoa.
To the hot pan, add the zucchini and sauté until tender. Season with salt and pepper.
To serve, spread some peppers purée on a warm plate, top with a spoonful of quinoa mixed with the mint and chives, two lamb chops and two pieces of zucchini.
Garnish with the oregano.