Nutrition Information Serves: 4 | Serving Size: 1 1/2 cups Per serving: Calories: 357; Total Fat: 15g; Saturated Fat: 3g; Monounsaturated Fat: 6g; Cholesterol: 53mg; Sodium: 329mg; Carbohydrate: 29g; Dietary Fiber: 8g; Sugar: 2g; Protein: 28g Nutrition Bonus: Potassium: 534mg; Iron: 23%; Vitamin A: 32%; Vitamin C: 684%; Calcium: 6%

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 (certified gluten-free if necessary) 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

Combine 1 teaspoon oil, 1/4 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 1/4 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.