1In a large bowl, combine salmon with combined miso, ginger, vinegar and the tamari. Chill, covered, for 30 mins.
2Meanwhile in a large saucepan combine quinoa and water on medium. Bring to a simmer and cook, uncovered, for 15 mins, adding broccolini in final 3 mins, covered.
3To make the pickle; in a bowl, toss all ingredients. Set aside for 5 mins.
4Divide quinoa and brocolini between 4 bowls. Top with piles of pickled vegetables, salmon and a two halves of egg. Scatter with almonds, serve straight away with lime wedges and sliced green onions.
5Serve quinoa and broccoli topped with miso salmon and quick pickle. Accompany with soft boiled egg, lime wedges and sliced green onion, if liked.
TIP: Use a vegetable peeler to achieve thin cucumber slices.
Recipe & Photo: Woman's Day/BauerSyndication.com.au