Mediterranean Salmon and Vegetable Quinoa

In a medium-sized saucepan with a lid, bring 1 cup quinoa, 2 cups of water, and ½ teaspoon salt to a boil.
Cover and reduce to a simmer, cooking about 20 minutes or according to package directions until quinoa is light and fluffy.
Turn off the heat and let it sit for at least 5 minutes covered before serving.
Right before serving mix in the cucumbers, tomatoes, onions, basil, and lemon zest. Meanwhile, make the salmon.
In a small bowl combine salt, pepper, cumin, and paprika.
Line a sheet pan or glass dish with foil and lightly grease with olive oil or nonstick cooking spray.
Transfer salmon fillets to the pan and evenly coat the surface of each fillet with about ½ teaspoon of the spice mixture.
Place the lemon wedges at the edges of the pan.
Broil on high with the rack placed in the lower third of the oven for 8 to 10 minutes, or until salmon is cooked and flakes apart easily with a fork.
Sprinkle with parsley and serve with roasted lemon wedges and vegetable quinoa.