In a sauce pan combine all the quinoa ingredients, except the parsley and bring to a boil. Cover and reduce heat, simmering for 15 minutes until quinoa is tender and water is evaporated. Remove from heat, stir in parsley and set aside.

In a large skillet, sprinkle salmon with a bit of salt and pepper and sauté in oil, flipping, until fully cooked. Transfer to a plate and set aside.

To skillet add leeks and a bit more oil if needed, sautéing until tender. Add remaining ingredients and stir until spinach is wilted, about 2 minutes. Stir in quinoa, tossing gently to incorporate.

To serve, divide into bowls, then top with salmon cubes.