In a small bowl, whisk together olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Rub this mixture all over flank steak and marinate for at least 30 minutes, up to 2 hours.

In a medium saucepan, combine quinoa and chicken broth or water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit for 5 minutes before fluffing with a fork.

Preheat your grill or grill pan over medium-high heat. Grill the marinated flank steak for 5-7 minutes on each side until cooked to your liking. Let it rest for 5-10 minutes before slicing.

In a large bowl, combine cherry tomatoes, cucumber, cooked chickpeas, red onion, feta cheese, Kalamata olives, and parsley. Squeeze lemon juice over the salad and toss gently.

Assemble the bowl starting with quinoa at the bottom, then layer the salad and sliced grilled steak on top.

Drizzle additional olive oil or lemon juice over the assembled bowl before serving.