Rinse the quinoa under cold water. In a medium pot, combine quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
While the quinoa cooks, season the salmon with salt and pepper. Heat a skillet over medium-high heat, add a little olive oil, and cook the salmon, skin-side down first, for about 4-5 minutes on each side, or until done to your preference.
In a large bowl, combine the cooked quinoa, halved cherry tomatoes, diced cucumber, and chopped parsley. Drizzle with olive oil, season with salt and pepper to taste, and gently toss to combine.
Divide the quinoa mixture between two bowls. Top each with a salmon fillet. Serve with lemon wedges on the side.
Notes
• Rinse quinoa thoroughly before cooking to remove its natural bitterness.
• Cook salmon skin-side down first to get crispy skin and keep the flesh moist.
• Let the quinoa and salmon cool slightly before adding to the salad to keep the vegetables crisp.
• Dress the bowl just before serving to prevent it from becoming soggy.
• Add a squeeze of lemon or a drizzle of olive oil for an extra flavor boost.