Preheat the oven to 400°F (200°C).
In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over high heat.
Once boiling, reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and water is absorbed.
While the quinoa cooks, place the salmon fillets on a baking sheet lined with parchment paper.
Brush each fillet with 1/2 tablespoon olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Place lemon slices on top of each salmon fillet.
Bake the salmon in the preheated oven for 12-15 minutes, until the salmon flakes easily with a fork.
While the salmon bakes, heat the remaining 1/2 tablespoon olive oil in a large skillet over medium heat.
Add the minced garlic and sauté for 1 minute until fragrant.
Add the diced red bell pepper and zucchini to the skillet and cook for 5-7 minutes until tender.
Add the cherry tomatoes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, and cook for an additional 2 minutes.
Fluff the cooked quinoa with a fork and stir in the chopped fresh parsley.
To serve, divide the quinoa among four plates, top with sautéed vegetables, and place a salmon fillet on each plate.