Rinse 1 cup of uncooked quinoa under cold water. Combine with 2 cups of water or vegetable broth and a pinch of salt in a saucepan. Bring to boil, reduce heat, cover, simmer for 15 minutes, then let rest for 5 minutes.

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Pat salmon fillets dry and mix olive oil, salt, black pepper, garlic powder, and paprika in a small bowl. Rub mixture over salmon fillets.

Place salmon skin-side down on baking sheet. Roast for 12-15 minutes until flaky and reaches 145°F (63°C).

Whisk together ½ cup Greek yogurt, 2 tablespoons lemon juice, 1 tablespoon Dijon mustard, and 1 tablespoon honey/maple syrup in a small bowl. Season with salt and pepper.

In individual bowls, layer cooked quinoa, shredded cabbage, carrots, diced cucumber, and avocado.

Top with roasted salmon and drizzle with dressing. Garnish with fresh herbs if desired.