Begin by rinsing quinoa or brown rice under cold water. In a medium saucepan, combine with 2 cups of water or broth and a pinch of salt. Bring to a boil, cover, and reduce heat to low. Let simmer for about 15 minutes until tender and fluffy.

While the grains are cooking, season steak generously with salt and pepper. Preheat a grill or skillet over medium-high heat. Cook steak for about 4-5 minutes per side for medium-rare. Rest for 5 minutes before slicing.

After resting, slice the steak thinly against the grain and set aside.

In a large mixing bowl, combine halved cherry tomatoes, diced cucumber, diced red bell pepper, and a handful of greens. Toss lightly to combine.

In a small bowl, whisk together olive oil and balsamic vinegar. Drizzle over the vegetable mixture and toss gently to coat.

To assemble, scoop cooked quinoa or brown rice into each bowl. Layer the vegetables on top, followed by sliced steak, and finish with crumbled feta cheese.