FoodWage
BLACK BEAN QUINOA SALAD WITH STEAK
Make dinner in under 30 minutes with this recipe from Cooking Light. Black beans, quinoa, fresh bell peppers and onions are tossed in a tangy vinaigrette then served with chipotle rubbed sirloin steak. It’s a delicious and healthy main meal combining lean protein and fresh veggies.
Ingredients for servings
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5 teaspoons olive oil divided
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0.5 teaspoon kosher salt divided
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0.25 teaspoon chipotle chile powder
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0.25 teaspoon freshly ground black pepper
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2 top sirloin steaks 6-ounce
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2 tablespoons fresh orange juice
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2 tablespoons red wine vinegar
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1 tablespoon adobo sauce from canned chipotle chiles in adobo sauce
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0.5 teaspoon ground cumin
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0.25 teaspoon honey
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1.5 cups cooked quinoa certified gluten-free if necessary
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1 cup unsalted black beans rinsed and drained
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0.75 cup chopped red bell pepper
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0.25 cup chopped fresh cilantro
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0.25 cup thinly sliced green onions
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1.5 cups baby spinach leaves
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1 ounce crumbled feta cheese about 1/4 cup
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0.5 cup ripe peeled avocado sliced
Directions
Combine 1 teaspoon oil, 0.25 teaspoon salt, chipotle chile powder, and black pepper; rub evenly over steaks.
Heat a grill pan over medium-high heat. 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.
To make dressing, combine remaining 4 teaspoons oil, remaining 0.25 teaspoon salt, juice, red wine vinegar, adobo sauce, cumin and honey in a large bowl, stirring with a whisk.
Combine quinoa, beans, bell pepper, cilantro, green onions, and spinach in another bowl. Then, drizzle dressing and toss to coat. Sprinkle with feta.
Divide quinoa mixture evenly among 4 shallow bowls; top evenly with steak and avocado.