In a large frying pan, toast walnuts for ten minutes over low medium heat, occasionally stirring. Place to side

Preheat oven to 415°F. Season deboned, skinless salmon with EVOO, saltand pepper. Cook for 10 minutes

Boil 2 cups of water. Add quinoa and cook for 15 minutes

Heat grape seed oil in pan over medium heat. Add onions and cook for 3 minutes. Add garlic and zucchini and cook until fragrant. Add to bowl with walnuts

Add quinoa, spinach and green onions to bowl. Drizzle with olive oil, lemon juice and parsley. Add s&p. Toss

Add feta and salmon. Toss again