Bring a pot of 2 cups of water to a boil. Once boiling, add 1 cup of quinoa, lower the heat to a simmer and cover. After 15 minutes the quinoa will have absorbed all the water and tripled in volume. Remove from the heat and fluff with a fork. Allow to cool.
In a small bowl, add 1 cup of pasteurized plain whole milk Greek yogurt, 2 cloves of minced garlic, and 1 tablespoon of water. Season withkosher salt and freshly ground black pepper to taste. Stir to combine and set aside.
Season the 12 ounces of freshsalmon with kosher salt and freshly ground black pepper. In a non-stick pan over medium-high heat, add 2 tablespoons of extra-virgin olive oil. Once the oil is shimmering, add the filet flesh-side down. Cook for about 4 minutes until the top is golden brown and crispy, then flip with a fish spatula. Reduce the heat to medium and continue cooking for about 5 minutes until the salmon registers 145°F on an instant-read thermometer. Remove from the pan and cut into 4 pieces.
To assemble, divide the cooked quinoa between four serving bowls and top with the cooked salmon filets.
Drain and rinse one 14-ounce can of chickpeas and distribute evenly throughout serving bowls.
Thoroughly wash 1 cup of cherry tomatoes and 2 Persian cucumbers under cool, running, drinkable water. Cut the tomatoes in half, slice the cucumbers, and evenly distribute both over each bowl.
Distribute ⅓ cup of Kalamata olives and 8 ounces of pasteurizedcubed feta over each bowl.
Thoroughly wash 1 lemon (including the rind) under cool, running, drinkable water. Juice the lemon and drizzle over each bowl. Drizzle 1 tablespoon of extra-virgin olive oil over each bowl.
Thoroughly wash a small handful of fresh dill and a small handful of fresh flat-leaf parsley under cool, running, drinkable water.
Garnish with a dollop of garlic yogurt, dill, parsley, and flake salt to taste. Eat up, Mama!