Rinse the quinoa in water and drain, add the 1 cup of water in pan and on induction 9 bring to the boil, as soon as it boils stir and place on lid, turn down to induction 6 and set timer for 12 minutes. When it is done just leave in the pan for another 5 minutes then transfer into another bowl and let cool on the bench.
Meanwhile chop the parsley, onion and tomatoes, mix with the quinoa and set aside.
Mix the yoghurt with the tahini, cumin and salt and set aside.
To cook the salmon pre heat the BBQ to 12 or level 9 if using the chasseur induction griddle plate. Coat the salmon in the sumac and some olive oil and place on the hot grill then turn down to level 7 and cook for two minutes each side.
Dress the tabouleh with the lemon dressing and serve immediately with the tahini and yoghurt dressing.