Rinse the quinoa and simmer it with the water or broth, covered, until all liquid is absorbed, about 15 minutes. Remove from heat and let it rest, covered, for 5 minutes, then fluff with a fork.

While the quinoa cooks, heat the olive oil in a large skillet over medium-high heat. Add the beef, garlic, cumin, smoked paprika, the first 1/2 tsp oregano, 1/2 tsp salt, and the black pepper. Cook, breaking the meat apart, until no longer pink, about 6 to 8 minutes.

Whisk together the lemon juice, extra-virgin olive oil, the second 1/2 tsp oregano, and a pinch of salt and pepper to make the dressing.

Chop the tomatoes, cucumber, red onion, and olives. Crumble the feta.

To serve, divide the quinoa among bowls, top with the spiced beef, then add the fresh toppings and feta. Drizzle with the lemon-herb dressing and serve right away.