Garlic Herb Butter Sirloin Steaks with Quinoa Salad

1. Prepare the Garlic Herb Butter:
   • In a bowl, combine softened butter, garlic powder, minced garlic, parsley, and rosemary. Mix well and set aside.
2. Cook the Steaks:
   • Pat the sirloin steaks dry with a paper towel.
   • Rub the steaks all over with olive oil.
   • Season with salt, pepper, and Montreal steak seasoning.
   • Cook the steaks in a skillet over medium heat or on a grill over medium heat for 4-5 minutes on each side, or until reaching desired doneness (about 130 degrees for medium-rare).
   • Allow the steaks to rest for at least 5 minutes before serving. Top with garlic herb butter.
3. Prepare the Quinoa:
   • Rinse the dry quinoa in a sieve under cold water for a couple of minutes.
   • In an Instant Pot, add the rinsed quinoa and 1 ¼ cups of water.
   • Pressure cook on high for 2 minutes and allow it to naturally release for at least 12 minutes.
4. Make the Lemon Vinaigrette:
   • In a jar or bowl, combine red wine vinegar, Dijon mustard, honey, minced garlic, and olive oil. Squeeze in the lemon juice. Shake or stir until well combined.
5. Assemble the Quinoa Salad:
   • Once the quinoa is cooked, add spinach, cherry tomatoes, bell pepper, feta cheese, and diced avocado just before serving. Drizzle with vinaigrette and mix gently.

Serve the garlic herb butter steaks alongside the quinoa salad for a delicious meal.