Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Fluff with a fork and set aside to cool.

Preheat the oven to 400°F. Place salmon fillets on a lined baking sheet. Drizzle with olive oil, lemon juice, and season with garlic, oregano, salt, and pepper. Bake for 12-15 minutes until cooked through.

While salmon is baking, prepare the vegetables. Halve the cherry tomatoes, slice the cucumber, and thinly slice the red onion. Set aside.

In a small bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Adjust seasoning to taste.

In a large mixing bowl, combine quinoa, cherry tomatoes, cucumber, red onion, and olives. Divide mixture among four bowls. Top each with a salmon fillet and sprinkle with feta cheese. Drizzle dressing over each bowl and garnish with fresh parsley.

Enjoy the Greek Salmon Quinoa Bowls fresh for optimal flavor and texture. Serve with a side of Greek flatbread if desired.

If you have leftovers, store the quinoa and vegetables separately from the salmon in airtight containers. Keep in the refrigerator for up to 3 days.

To reheat, gently warm the salmon in the oven at 350°F for 5-7 minutes. Toss the quinoa and vegetables with fresh dressing before serving.