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

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

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.