Preheat your grill or grill pan over medium-high heat.

In a small bowl, mix together olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Rub this mixture all over the flank steak.

Grill the steak for about 5-7 minutes on each side for medium-rare, or until it reaches your desired doneness. Remove from the grill and let it rest for 5 minutes before slicing.

While the steak is resting, prepare the quinoa according to package instructions if not already cooked.

In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, bell peppers, red onion, feta cheese, Kalamata olives, and parsley. Drizzle with lemon juice and toss to combine.

Slice the rested steak against the grain into thin strips.

To serve, divide the quinoa salad among bowls and top with sliced steak.