1. Cook the Quinoa:

o Rinse quinoa under cold water.

o In a small pot, bring 1 cup of water to a boil.

o Stir in quinoa and salt, reduce heat to low, cover, and simmer for 12-15 minutes until water is absorbed.

o Remove from heat, let it sit covered for 5 minutes, then fluff with a fork.

2. Prepare the Chimichurri Sauce:

o Finely mince parsley and garlic.

o In a small bowl, mix parsley, olive oil, red wine vinegar, garlic, chili flakes, salt, and pepper.

3. Cook the Steak:

o Rub the steak with olive oil, salt, and pepper.

o Heat a skillet or grill pan over medium-high heat.

o Cook for 3-4 minutes per side (or to desired doneness).

o Let rest for 5 minutes, then slice thinly.

4. Assemble the Bowl:

o Divide the cooked quinoa between two bowls.

o Chop your veggies however you prefer them.

o Add spinach, cherry tomatoes, cucumber, red onion, and avocado.

o Top with sliced steak and drizzle with chimichurri sauce.

o Optional: sprinkle with feta.