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1. Combine the olive oil, salt, cumin, paprika, onion powder and ancho chili powder in a small bowl. Rub the paste evenly onto the salmon and put it on a plate. Put the salmon in the refrigerator to marinate for 15-30 minutes.
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2. While the salmon is marinating, prepare the quinoa. Add the quinoa and water to a small saucepan and bring to a boil. Reduce the heat to the low, cover, and simmer for about 15 minutes, or until all of the liquid is absorbed. When the quinoa is done, remove it from the heat and put it in a large mixing bowl.
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3. Preheat the grill to medium heat.
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4. Spray the grates of the grill with cooking spray (I use Misto) right before adding the salmon. Grill salmon over direct heat, with the cover on, for about 5 minutes, or until the internal temperature has reached 145u00b0F.
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5. Remove the salmon from the grill to a clean plate. While the salmon sits for a few minutes, add the avocado, onion, lime juice, and parsley into the bowl with the quinoa.
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6. Cut the salmon into bite sized pieces and add it into the bowl.
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7. Gently, stir everything together. Serve immediately, or store in the refrigerator for a few hours and serve chilled.
