In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil over medium-high heat.
Once boiling, reduce heat to low, cover, and simmer for 15 minutes or until the quinoa has absorbed all the water.
Remove the saucepan from heat and let the quinoa sit, covered, for 5 minutes. Fluff with a fork before serving.
While the quinoa cooks, preheat the oven to 400°F (200°C).
Place the salmon fillets on a baking sheet lined with parchment paper or foil.
Drizzle 1 tablespoon olive oil over the salmon fillets. Season each fillet with salt, black pepper, and garlic powder.
Place lemon slices on top of each salmon fillet and sprinkle with chopped dill and parsley.
Bake the salmon in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork.
While the salmon bakes, heat 1 tablespoon olive oil in a large skillet over medium heat.
Add the broccoli florets and sliced red bell pepper to the skillet. Season with salt and black pepper.
Sauté the vegetables for 6-8 minutes, stirring occasionally, until they are tender-crisp.
To serve, divide the quinoa among four plates, place a salmon fillet on each, and add the sautéed vegetables on the side.