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Chipotle Steak Bowl with Black Beans and Quinoa

Servings 4


  • 5 tsp olive oil, divided
  • 1/2 tsp kosher salt, divided
  • 1/4 tsp chipotle Chile powder
  • 1/4 tsp freshly ground black pepper
  • 2 (5-ounce) Panorama Organic Grass-Fed Sirloin Steaks
  • 2 tbsp fresh orange juice
  • 2 tbsp red wine vinegar
  • 1 tbsp adobe sauce from canned chipotle chiles in adobe sauce
  • 1/2 tsp ground cumin
  • 1/4 tsp honey
  • 1 1/2 c cooked quinoa
  • 1 15-oz can black beans, rinsed and drained
  • 1 red bell pepper, chopped
  • 1 c mini heirloom tomatoes
  • 1/4 c chopped fresh cilantro
  • 1 1/2 c baby spinach leaves
  • 1/2 c crumbled feta cheese
  • 1 ripe avocado, sliced


  1. Heat a grill pan or barbecue over medium high heat. Combine 1 teaspoon oil, 1/4 teaspoon salt, chipotle Chile powder and black pepper. Brush over steaks. Grill steaks two minutes on each side for medium or until desired degree of doneness. Let stand 10 minutes.

  2. While steak is resting, whisk together remaining 4 teaspoons oil, remaining 1/4 teaspoon salt, orange juice, vinegar, adobe sauce, cumin and honey in a large bowl. Stir in quinoa, beans, bell pepper, tomatoes, cilantro and spinach, toss to coat.

  3. Cut steaks diagonally across the grain into thin slices and cut slices into bite size pieces. Set aside.

  4. Divide quinoa mixture evenly among four bowls. Top evenly with steak and avocado. Sprinkle with feta.

Recipe Notes

Can be served immediately or make the steak ahead of time and serve at room temperature.