Rinse the quinoa and cook it in boiling water for 10 minutes. Let it cool, then place it in a bowl and refrigerate.

Peel and finely chop the onion and tomato. Slice the pickled peppers. Drain the canned ingredients. Take the bowl out of the fridge and add all the ingredients. Mix well, season with salt and pepper to taste, and drizzle with olive oil.

Wash the lettuce leaves and assemble the tacos: use two lettuce leaves as the base, add the filling, top with the lettuce and hard-boiled egg mayonnaise, and finish with strips of smoked salmon. Serve.