Healthy Recipe, Black Bean Quinoa Salad with Chipotle Steak
We love the chipotle-rubbed sirloin, but this salad is a wonderful use for any leftover steak. From MyRecipes.com.
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
1 ½ 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
1 ½ cups baby spinach leaves
1 ounce crumbled feta cheese (about 1/4 cup)
½ cup ripe peeled avocado, sliced
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.
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
Makes 4 servings, each with: 340 calories; fat 14.8g; saturated fat 3.5g; mono fat 7.6g; poly fat 1.2g; protein 24g; carbohydrates 27g; fiber 7g; cholesterol 51mg; iron 4mg; sodium 421mg; calcium 103mg.