GRILLED STEAK, VEGETABLE, AND QUINOA SALAD WITH YOGURT-TAHINI DRESSING
Grilled fennel, tomatoes, and scallions and cumin-rubbed grilled steak turn this quinoa salad into a one-dish dinner you'll want to keep serving all summer long.
Provided by Anna Stockwell
Categories Tomato Kid-Friendly Yogurt Wheat/Gluten-Free Dinner Steak Quinoa Fennel Lentil Spring Summer Grill/Barbecue Quick and Healthy Peanut Free Soy Free Small Plates
Yield Serves 4
Number Of Ingredients 25
Steps:
- Make the quinoa salad:
- Whisk oil, vinegar, honey, and salt in a large bowl. Add quinoa, lentils, dill, and oregano and stir to combine. Set aside.
- Make the yogurt dressing:
- Whisk yogurt, lemon juice, tahini, oil, salt, and 1 Tbsp. water in a small bowl. Set aside.
- Grill the vegetables and steak and assemble the salad:
- Prepare a grill or grill pan for medium-high heat. Brush fennel, tomatoes, and scallions with oil and season with 1/2 tsp. salt and 1/4 tsp. pepper. Grill, turning occasionally, until tender and charred in spots, 10-15 minutes; let cool. If using Halloumi cheese, brush with oil and grill, turning occasionally, until charred and warmed through, about 2 minutes per side.
- Meanwhile, rub steak with cumin, remaining 1/2 tsp. salt, and remaining 1/2 tsp. pepper. Grill until medium-rare, 5-7 minutes per side for flank steak, about 2 minutes per side for skirt steak. Let rest, then thinly slice against the grain.
- Transfer quinoa salad to a large platter. Top with grilled vegetables and steak. Season with additional salt and pepper and top with fennel fronds. Serve immediately with yogurt dressing alongside.
- Do Ahead
- The yogurt dressing can be chilled for up to 3 days.
GRILLED VEGETABLE-QUINOA SALAD
Quinoa lends its nutty deliciousness to this quick and easy grilled vegetable salad starring fresh asparagus and baby eggplant.
Provided by My Food and Family
Categories Special Diets
Time 20m
Yield 6 servings, 1 cup each
Number Of Ingredients 8
Steps:
- Heat grill on medium heat.
- Cook quinoa as directed on package.
- Meanwhile, brush vegetables evenly with 3 Tbsp. dressing. Grill 5 to 7 min. or until crisp-tender, turning after 4 min.
- Cut vegetables into 1-inch pieces; place in large bowl. Add quinoa and remaining dressing; mix lightly. Stir in cheese and basil.
Nutrition Facts : Calories 240, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 11 g
GRILLED VEGETABLE QUINOA SALAD
Categories Cheese
Number Of Ingredients 14
Steps:
- 1 Preheat grill or grill pan to medium-high heat. In a medium pot, bring water to a simmer. Add the quinoa, cover and turn the heat to low. Cook until the quinoa is tender, about 10-15 minutes. Remove from heat and set aside to cool slightly. 2 In a large bowl, add zucchini, squash and scallions with 2 tablespoons of olive oil, salt and pepper and toss to coat. In a small bowl add the tomatoes, 1 tablespoon olive oil, salt and pepper and toss to coat. Place zucchini, squash and scallions on the grill and grill for 3 minutes or until golden. Flip and grill the other side until golden and tender about 3 minutes. Place tomatoes on the grill in foil packet and grill until charred and tender about 5 minutes. Slice the scallions into 1/2-inch pieces. 3 4 Meanwhile, in a small bowl add lemon juice, 4 tablespoons olive oil and whisk together. Season with salt and pepper. In a large bowl add the cooked quinoa and grilled vegetables and mix to combine. Add the dressing, mint, dill and feta cheese and toss. 5 6 Helpful tip: roast vegetables in a 400ºF oven until charred instead of grilling
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