Place the salmon in a ceramic bowl. In a small jar or jug whisk together the red wine vinegar, olive oil, oregano, paprika and salt and pepper. Pour over the salmon, cover and leave to marinate for at least 15 minutes on the bench or a few hours in the fridge.
Bring a medium-sized saucepan full of salted water to the boil. Add the quinoa and cook for about 15 minutes or until the grains are cooked through. Drain and set aside.
Turn the grill in your oven on to high and set a rack in the oven just beneath it. Transfer salmon pieces on a tray lined with baking paper and cook for 6-7 minutes or until the salmon is starting to caramelise on the surface. Remove from the oven and cover with a little lid of foil while you put the bowls together.
Divide the quinoa between four bowls, top with the capsicums, cucumber, tomatoes, olives and feta. Break the salmon up into large chunks and divide these among the bowls too. Then top with a good dollop of Fresh Fodder Tzatziki and serve.
Note – You can also make this up as one large platter and serve ‘family style’. And if you prefer, use chicken thigh pieces instead of salmon too.