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.

under 15 mins

Ingredients for servings

  • 5 teaspoons olive oil divided

  • 0.5 teaspoon kosher salt divided

  • 0.25 teaspoon chipotle chile powder

  • 0.25 teaspoon freshly ground black pepper

  • 2 top sirloin steaks 6-ounce

  • 2 tablespoons fresh orange juice

  • 2 tablespoons red wine vinegar

  • 1 tablespoon adobo sauce from canned chipotle chiles in adobo sauce

  • 0.5 teaspoon ground cumin

  • 0.25 teaspoon honey

  • 1.5 cups cooked quinoa certified gluten-free if necessary

  • 1 cup unsalted black beans rinsed and drained

  • 0.75 cup chopped red bell pepper

  • 0.25 cup chopped fresh cilantro

  • 0.25 cup thinly sliced green onions

  • 1.5 cups baby spinach leaves

  • 1 ounce crumbled feta cheese about 1/4 cup

  • 0.5 cup ripe peeled avocado sliced


  • 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.

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