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A hearty and healthy salad featuring perfectly grilled steak, a medley of vibrant vegetables, nutty quinoa, all topped with a creamy yogurt-tahini dressing.
Craving a salad that’s so epic it deserves its own fan club? Say hello to the Grilled Steak, Vegetable, and Quinoa Salad with Yogurt-Tahini Dressing! This isn’t just salad—it’s a flavor fiesta in a bowl. With juicy grilled steak, vibrant veggies, fluffy quinoa, and a tangy yogurt-tahini dressing, your taste buds are in for a wild ride. Let’s dive in, because this colorful creation is about to become your new favorite obsession.
Grilled Steak, Veggie, and Quinoa Salad with Yogurt-Tahini Dressing
This delicious Grilled Steak, Vegetable, and Quinoa Salad with Yogurt-Tahini Dressing is a hearty dish bursting with flavors. A mix between Middle Eastern and Mediterranean cuisine, it’s perfect for those who love a good balanced meal. Ready in under an hour, this dish combines grilling and fresh ingredients to bring a healthy twist to your table.
Ingredients
- 1 lb flank steak
- 1 cup quinoa
- 2 cups water
- 1 bell pepper, diced
- 1 small red onion, thinly sliced
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
- 2 tbsp olive oil
- Salt and pepper to taste
- 1/2 cup plain Greek yogurt
- 3 tbsp tahini
- 1 lemon (zest and juice)
- 2 cloves garlic, minced
- 1 tsp ground cumin
- Fresh parsley, chopped (for garnish)
Cooking Instructions
- Preheat your grill to medium-high heat. Make sure it’s hot enough to give those nice char marks on the steak.
- Rinse quinoa under cold water. Combine 1 cup of quinoa and 2 cups of water in a medium pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and set aside.
- Drizzle 1 tbsp olive oil over the steak, season generously with salt and pepper. Grill steak for about 4-5 minutes per side, depending on your preferred level of doneness. Remove from grill and let rest for at least 5 minutes before slicing thinly.
- While the steak rests, toss the bell pepper, red onion, zucchini, and cherry tomatoes in a bowl with remaining olive oil, salt, and pepper. Grill veggies for about 3-4 minutes per side, until tender and slightly charred.
- For the dressing, in a small bowl, whisk together Greek yogurt, tahini, lemon zest, lemon juice, minced garlic, and ground cumin. Adjust with salt and pepper to taste.
- In a large serving bowl, combine the cooked quinoa, grilled vegetables, and steak slices. Drizzle the yogurt-tahini dressing over the top.
- Garnish with freshly chopped parsley. Serve immediately and enjoy!
Suggestions
- Don’t have flank steak? Substitute with sirloin or even chicken breasts.
- Experimenting with flavors? Add a sprinkle of feta cheese or roasted nuts for extra crunch.
- No tahini? Peanut butter or almond butter can be a quirky but delicious stand-in.
- For a veggie twist, try adding grilled eggplant or mushrooms to the mix.
- Make sure to let the steak rest before slicing to keep those juices locked in.
- Adjust grilling time based on your grill’s personality – some just like to keep you guessing!
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