Rinse 1 cup of quinoa under cold water in a fine-mesh sieve for about 30 seconds. Drain well and set aside.

In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add 1 finely chopped shallot, cooking for 2-3 minutes until translucent. Stir in 2 minced garlic cloves, ½ teaspoon of salt, and ½ teaspoon of cumin.

Add the rinsed quinoa to the saucepan, stirring to coat, and allow to toast for 2-3 minutes.

Pour in 2 cups of chicken stock, bringing to a gentle boil. Reduce heat to low, cover, and let simmer for about 15 minutes.

After 15 minutes, remove from heat and let rest for an additional 10 minutes. Fluff the quinoa with a fork.

In a small jar, combine 1 chopped shallot, 1 minced garlic clove, 2 tablespoons of vinegar, 1 tablespoon of honey, 1 teaspoon of tarragon, and 1 teaspoon of Dijon mustard. Shake to combine.

Pat two salmon fillets dry and season with salt and pepper. Set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the salmon fillets, cooking for 4-5 minutes until golden brown, then flip and cook for an additional 2-3 minutes.

In a large bowl, combine the cooked quinoa with 1 cup of fresh corn, diced radishes, halved tomatoes, chopped cucumber, red onion, and crumbled feta. Drizzle with the vinaigrette and toss gently.

Top with sliced avocado and additional feta crumbles, garnish with basil leaves, and serve.