In a medium saucepan, combine rinsed quinoa with chicken broth or water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until all liquid is absorbed. Fluff with a fork and set aside to cool.

Preheat your oven to 400°F (200°C). Place salmon on a parchment-lined baking sheet. Drizzle with olive oil, then season with paprika, Italian seasoning, salt, pepper, and lemon juice.

Roast for 12–15 minutes, or until the salmon is cooked through and flakes easily with a fork. Let cool slightly, then flake into large chunks.

In a small bowl or jar, whisk together balsamic vinegar and olive oil. Season with a pinch of salt and pepper. Shake or whisk until fully emulsified.

In a large bowl, combine the cooled quinoa, chopped vegetables, and fresh herbs. Pour the dressing over and toss until evenly coated. Gently fold in the flaked salmon last to keep the pieces intact.