If you haven't cooked the quinoa yet, rinse 1/3 cup of dry quinoa and add it to a saucepan with 1 cup of water. Bring it to a boil, reduce the heat to low, and cover. Cook for about 15 minutes or until the quinoa is fluffy.

While the quinoa is cooking, heat a skillet over medium-high heat. Season the steak with salt, pepper, and dried oregano. Add 1 tablespoon of olive oil to the skillet and sear the steak for about 4-5 minutes per side, depending on your preferred doneness. Once done, allow it to rest for a few minutes before slicing it thinly against the grain.

While the steak rests, chop up the cherry tomatoes, cucumber, and red onion.

In a small bowl, whisk together 1 tablespoon of olive oil, the lemon juice, and a pinch of salt and pepper to taste.

In a large mixing bowl, combine cooked quinoa, cherry tomatoes, cucumber, red onion, and olives. Drizzle with the dressing and mix well.

Portion the quinoa mixture into bowls, top each with sliced steak, and sprinkle crumbled feta over the top.