Prepare Roasted Lamb Racks: In medium bowl, whisk cider, harissa sauce, maple syrup, lime juice and salt until well combined. Place lamb in large pan; pour cider-harissa marinade over lamb. Cover and refrigerate at least 2 hours or up to 8 hours.
Preheat oven to 475°. Remove lamb from marinade; reserve marinade. Heat large skillet over medium-high heat. Add oil and heat until hot. Add lamb; sear each side 1 minute or until browned.
Transfer lamb to wire rack over rimmed baking pan. Roast lamb 8 minutes or until internal temperature reaches 135° or to
desired doneness, basting lamb with reserved marinade once during roasting. Let lamb stand 5 minutes before slicing; internal temperature will rise to 145° upon standing for medium-rare.
For Mediterranean Quinoa: In medium bowl, toss quinoa, beans, olives, onion and parsley. In small bowl, whisk garlic, oil, vinegar and pepper; stir in capers. Pour oil mixture over quinoa mixture; toss until well combined.
To serve, slice lamb between bones; serve alongside quinoa.