Black Bean Quinoa Salad with Chipotle Steak

Calories 340 Fat 14.8 g Satfat 3.5 g Monofat 7.6 g Polyfat 1.2 g Protein 24 g Carbohydrate 27 g Fiber 7 g Cholesterol 51 mg Iron 4 mg Sodium 421 mg Calcium 103 mg

Black Bean Quinoa Salad with Chipotle Steak

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 5

    teaspoons olive oil, divided

  • ½

    teaspoon kosher salt, divided

  • ¼

    teaspoon chipotle chile powder

  • ¼

    teaspoon freshly ground black pepper

  • 2

    (6-ounce) top sirloin steaks

  • 2

    tablespoons fresh orange juice

  • 2

    tablespoons red wine vinegar

  • 1

    tablespoon adobo sauce from canned chipotle chiles in adobo sauce

  • ½

    teaspoon ground cumin

  • ¼

    teaspoon honey

  • cups cooked quinoa

  • 1

    cup unsalted black beans, rinsed and drained

  • ¾

    cup chopped red bell pepper

  • ¼

    cup chopped fresh cilantro

  • ¼

    cup thinly sliced green onions

  • cups baby spinach leaves

  • 1

    ounce crumbled feta cheese (about ¼ cup)

  • ½

    cup ripe peeled avocado, sliced

Directions

1. Heat a grill pan over medium-high heat. Combine 1 teaspoon oil, 1/4 teaspoon salt, chipotle chile powder, and black pepper; rub evenly over steaks. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Let stand 10 minutes. Cut steaks diagonally across the grain into thin slices. 2. Combine remaining 4 teaspoons oil, remaining 1/4 teaspoon salt, juice, and next 4 ingredients (through honey) in a large bowl, stirring with a whisk. Stir in quinoa, beans, bell pepper, cilantro, green onions, and spinach; toss to coat. Sprinkle with feta. Divide quinoa mixture evenly among 4 shallow bowls; top evenly with steak and avocado.


Nutrition

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