Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.

Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.

Preheat the grill to medium-high heat. Season the flank steak with salt and pepper.

Grill the steak for about 4-5 minutes on each side for medium-rare, or until desired doneness is reached.

Let the steak rest for 5 minutes before slicing it thinly against the grain.

In a mixing bowl, whisk together olive oil, lemon juice, dijon mustard, minced garlic, salt, and pepper until well combined.

In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, red bell pepper, and kale.

Add the sliced steak on top and drizzle with the dressing. Toss gently to combine.

Top with feta cheese, olives, and parsley before serving.