1. Prepare the quinoa. In a medium pot, heat oil over medium-high heat. Add garlic and cook 30 seconds. Add salt, pepper, quinoa, and water; bring mixture to a boil. Cover pot and reduce heat to low. Cook until quinoa is tender and all liquid is absorbed, about 15 to 20 minutes. Stir in spinach 1 bag at a time, cover, and let rest 5 minutes.
2. Prepare the salmon. Into a large stockpot, add 5 to 6 cups water (or enough to fill about half the pan). Add lemon slices, parsley, pepper, and the tea leaves from 4 teabags, or 4 tsp. loose tea. Bring to a boil over high heat. Rub salmon fillets with salt and the tea leaves from remaining tea bag or 1 tsp. tea (any extra tea can go in the water). Use a spatula to gently place fillets skin-side down into the water, side by side if they all fit, but it's OK to place them overlapping if needed. Cover, reduce heat to medium, and cook until opaque, about 5 to 7 minutes, depending on desired doneness. (Cut into the center to check doneness.) Be careful not to overcook.
3. To serve, stir quinoa and divide among 4 plates. Place salmon alongside. Garnish with chives and lemon wedges if desired.
Source: Hannaford fresh Magazine, March - April 2015