Preheat oven to 400°; spray rimmed baking pan with cooking spray. Prepare quinoa as label directs.

Spread eggplant on prepared pan; spray with cooking spray and sprinkle with oregano. Roast 10 minutes.

Sprinkle steak with ¼ teaspoon each salt and pepper. In large skillet, heat oil over medium-high heat; add steak and cook 6 minutes or until browned, turning once. Push eggplant to 1 side of pan; place steak on opposite side.

Roast steak and eggplant 7 minutes or until internal temperature of steak reaches 145° for medium-rare (or to desired doneness). Transfer steak to cutting board; cover loosely with foil. Let stand 10 minutes; slice steak against the grain.

Divide quinoa into 4 bowls; top with tomato, hummus, cheese, eggplant, steak, feta and parsley.