Rinse 1 cup of quinoa under cold water in a fine mesh strainer. Combine with 2 cups of low-sodium broth and a pinch of sea salt in a saucepan. Bring to a boil, reduce to low, cover, and simmer for 15 minutes. Rest off heat for 5 minutes.

Prepare marinade by mixing 2 tbsp of olive oil, 3 minced garlic cloves, 1 tbsp of soy sauce, 1 tsp of smoked paprika, ½ tsp of black pepper and sea salt in a bowl. Marinate 1 lb of steak for 10-15 minutes.

Heat skillet over high heat and add marinated steak. Cook for 3-4 minutes each side for medium-rare. Let rest for 5-10 minutes.

Chop toppings: dice cucumber, halve cherry tomatoes, slice red onion and avocado, and gather mixed greens.

Whisk together ¼ cup olive oil, 2 tbsp lemon juice, 1 tbsp tahini or yogurt, 1 tsp honey or maple syrup, and remaining minced garlic until creamy. Adjust seasoning.

Assemble bowls with quinoa at the base, topped with steak, vegetables, dressing, and seeds for crunch.