Preheat the oven to 425 F. Line a baking sheet with aluminum foil and grease with olive oil
Pat the salmon dry with a paper towel and place the fillets skin side down on the prepared baking sheet.
Rub the fillets with olive oil and sprinkle with salt and pepper.
Roast in the preheated oven for about 15 minutes, until it just flakes with a fork.
While the salmon is roasting, combine the quinoa with 4 cups of water and a large pinch of salt in a large saucepan.
Bring to a boil uncovered and reduce heat to low to maintain a simmer.
Simmer until all the water is absorbed, about 15-20 minutes.
Remove the pot from the heat and cover for about 5 minutes to let the quinoa steam and finish cooking.
Remove the lid and fluff the quinoa with a fork.
With a whisk, combine the olive oil, lime juice, apple cider vinegar, chili powder, cilantro, and salt.
To serve: Combine the quinoa with about ⅓ to ½ cup of dressing (to taste). Divide quinoa between 4 bowls. Place a piece of salmon over each bed of quinoa, add cucumber slices and sprinkle with chopped cilantro.
*Depending on the brand of quinoa you buy, it may be necessary to rinse it before cooking. This is because quinoa has a natural coating, called saponin, that can make it taste bitter or soapy if it's not throughly rinsed off.That said, most packaged quinoa has been pre-rinsed and should be fine to cook as-is. If you buy bulk, you might want to rinse it to be safe. *Most salmon sold in grocery stores is farm-raised, but wild-caught salmon is definitely the way to go if you can get your hands on it. It's more nutritious and sustainable. Check with your fish monger!