Black Bean Quinoa Salad with Chipotle Steak

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After doing my random scroll through all the foodie’s I”m following on Instagram I came across Cooking Light‘s little video take on a very tasty new dish.  I new I had to make this today and I also realized how much I miss Cooking Light recipes.  I did the recipe exactly with no substitutions and loved the way it came out.  The red Quinoa, Black Beans, Red Bell pepper, Green Onions tossed in spinach and green mix with a very tasty dressing that I will be using for other recipes in the future.  The steak was cooked perfectly and seasoned perfectly as well, I loved the bold flavors of the Chipotle Powder.

steaksalad

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

Preparation

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.

Order Ingredients

Note:

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 http://www.choosemyplate.gov

Sidney Fry, MS, RD,

Cooking Light

SEPTEMBER 2014
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
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