ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Black Bean Quinoa Salad with Chipotle Steak

Photo: Squire Fox; Styling: Carla Gonzales-Hart
Hands-on time 28 mins
Total time 28 mins
Yield Serves 4 (serving size: about 1 1/2 cups)
We love the chipotle-rubbed sirloin, but this salad is a wonderful use for any leftover steak.

Ingredients

  • 5 teaspoons olive oil, divided
  • 1/2 teaspoon kosher salt, divided
  • 1/4 teaspoon chipotle chile powder
  • 1/4 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
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon honey
  • 1 1/2 cups cooked quinoa
  • 1 cup unsalted black beans, rinsed and drained
  • 3/4 cup chopped red bell pepper
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup thinly sliced green onions
  • 1 1/2 cups baby spinach leaves
  • 1 ounce crumbled feta cheese (about 1/4 cup)
  • 1/2 cup ripe peeled avocado, sliced

Nutrition Information

  • 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

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov