Rinse quinoa under cold water, combine with water and a pinch of salt in a saucepan, bring to boil, reduce heat, cover, and simmer for 15 minutes. Fluff with fork and set aside.

Preheat grill or skillet. Brush salmon fillets with olive oil, sprinkle with salt, pepper, minced garlic, and lemon juice. Grill for 5-6 minutes on each side until flakey.

Wash and chop cucumbers and cherry tomatoes. Finely chop half a red onion. Combine chopped vegetables with mixed greens in a bowl.

In a small bowl, mix tzatziki sauce with fresh chopped herbs for dressing.

Layer quinoa, mixed greens, and chopped vegetables in a bowl. Top with grilled salmon, drizzle tzatziki, and garnish with olives.

Serve immediately or store in an airtight container for future meals.