• prep: 35 min
• cook: 45 min
• total: 1 hr 20 min

servings:

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.

• 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 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

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