Ingredients

1 cup water
1/2 cup quinoa*
2 cups fresh green beans, bias-sliced into 2-inch pieces
4 beef tenderloin steaks, cut 1 inch thick (about 1 pound total)
2 tablespoons extra-virgin olive oil
1 tablespoon fennel seeds, crushed
Kosher salt
Freshly ground black pepper
1 cup bottled roasted red and/or yellow bell peppers, drained and chopped
2 tablespoons red wine vinegar
1 tablespoon chopped pitted kalamata olives
2 teaspoons chopped fresh flat-leaf parsley

Description

View Full Recipe