In a small bowl, combine olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Massage the marinade into the flank steak and let it rest for at least 30 minutes.

In a saucepan, cook quinoa with chicken broth or water, bringing it to a boil, then cover and simmer for about 15 minutes until liquid is absorbed. Allow to sit for 5 minutes, then fluff with a fork.

Preheat grill and cook the marinated flank steak for 5-7 minutes per side for medium-rare. Let rest for 5-10 minutes before slicing.

In a bowl, mix cherry tomatoes, cucumber, chickpeas, red onion, feta cheese, and Kalamata olives. Squeeze lemon juice and toss gently.

Assemble the bowl with quinoa at the base, top with salad, and place sliced steak on top. Drizzle with olive oil or lemon juice before serving.