Name: Grilled Steak, Vegetable, and Quinoa Salad with Yogurt-Tahini Dressing
Cook time: 35 minutes
Total time: 45 minutes
Yield: Serves 4
Ingredients: 3 tablespoons extra-virgin olive oil; 2 tablespoons red wine vinegar; 1 teaspoon honey; 1/2 teaspoon kosher salt; 2 cups cooked quinoa; 1 cup cooked French lentils; 1/2 cup coarsely chopped fresh dill; 1 tablespoon finely chopped fresh oregano; 1/2 cup plain Greek yogurt; 1/4 cup fresh lemon juice; 3 tablespoons tahini; 2 tablespoons extra-virgin olive oil; 1/2 teaspoon kosher salt; 1 large fennel bulb, trimmed, sliced lengthwise into 1/4" planks, fronds reserved for serving; 1 pint cherry tomatoes; 12 scallions, roots trimmed (about 2 bunches); Olive oil (for brushing); 1 teaspoon kosher salt, divided, plus more; 3/4 teaspoon freshly ground black pepper, divided, plus more; 1/2 pound Halloumi cheese, sliced into 1/4" planks (optional); 1 pound flank or skirt steak; 1/2 teaspoon ground cumin

Image may contain Food Lunch Meal Plant and Dish

Photo by Chelsea Kyle, food styling by Anna Stockwell

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.

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