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.
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|Serving Size: 1 Serving (360g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 350 (54%)|
|Amt Per Serving||% DV|
|Total Fat 38.8g||52 %|
|Saturated Fat 13.7g||68 %|
|Monounsaturated Fat 17.3g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 116.5mg||36 %|
|Sodium 1056.1mg||36 %|
|Potassium 1032.4mg||27 %|
|Total Carbohydrate 22.1g||7 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 18.1g|
|Protein 49.3g||70 %|
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Calories per serving: 645
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