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
How to Make It
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.
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.
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I had a similar experience. Instead of using steak I went with Pork. I also used grapefruit juice vs orange juice. I decided to omit the chipotle powder. I didn't have any honey, so I went with sugar. I'm not a fan of quinoa so subbed in white rice. I was pretty disappointed with my meal and like you I made way too much. Wouldn't recommend this recipe.
The only changes we made were to omit the adobo sauce and honey (so my 9 month old could eat it) and we thought it was wonderful. We thought the meal was really flavorful even without adobo/honey, even my 9 month old liked it! It was very refreshing.
I made this exactly as written and it was delicious! This is definitely going on the rotation at our house. I took the leftovers for lunch the next day and it was such a treat to open the lunch pail and have this to enjoy!