Step 1

In a medium-sized saucepan with a lid, bring 1 cup quinoa, 2 cups of water, and ½ teaspoon salt to a boil.

Step 2

Cover and reduce to a simmer, cooking about 20 minutes or according to package directions until quinoa is light and fluffy.

Step 3

Turn off the heat and let it sit for at least 5 minutes covered before serving.

Step 4

Right before serving mix in the cucumbers, tomatoes, onions, basil, and lemon zest. Meanwhile, make the salmon.

Step 5

In a small bowl combine salt, pepper, cumin, and paprika.

Step 6

Line a sheet pan or glass dish with foil and lightly grease with olive oil or nonstick cooking spray.

Step 7

Transfer salmon fillets to the pan and evenly coat the surface of each fillet with about ½ teaspoon of the spice mixture.

Step 8

Place the lemon wedges at the edges of the pan.

Step 9

Broil on high with the rack placed in the lower third of the oven for 8 to 10 minutes, or until salmon is cooked and flakes apart easily with a fork.

Step 10

Sprinkle with parsley and serve with roasted lemon wedges and vegetable quinoa.