How to Make It
Bring 1 cup water and quinoa to a boil in a small saucepan. Reduce heat, cover, and simmer 15 minutes or until liquid is absorbed. Remove pan from heat; let stand 5 minutes. Stir in 1/8 teaspoon salt.
Preheat broiler to high with oven rack in upper middle position.
Place salmon on a foil-lined baking sheet coated with cooking spray. Rub salmon with oil, remaining 1/8 teaspoon salt, and pepper. Broil for 6 minutes.
Place kale, Brussels sprouts, and All-Purpose Tahini Dressing in a bowl. Use your hands to massage dressing into kale and Brussels sprouts. Mix in 1/4 cup cooked quinoa (reserve remaining for Poached Egg Power Bowls) and beets. Top with salmon.