Grilled Beef with Quinoa and Vegetables

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