Steak and Quinoa Meal Prep Bowls

Rinse the quinoa, then bring it to a boil with 2 cups of water in a small saucepan. Cover, reduce to low, and cook 15 minutes until the water is absorbed. Fluff with a fork and let cool. 2. Season the steak with salt, pepper, and half the oregano. Heat 1 tablespoon of the olive oil in a skillet over medium-high heat and sear 4-5 minutes per side for medium. 3. Rest the steak 8 minutes, then slice thin against the grain. 4. Toss the cooled quinoa with the parsley, lemon juice, remaining olive oil, and remaining oregano. 5. Divide the quinoa among four containers and top each with steak, cucumber, cherry tomatoes, and red onion. 6. Seal and refrigerate up to 4 days. Eat cold or warm the bowl through, adding the cucumber after reheating.