In a pot with a lid, bring 2 cups water to a boil over high heat. Add the quinoa, turn the heat to low, and simmer, covered, until all of the liquid is absorbed, 15 to 20 minutes. Fluff with a fork and let cool.

Preheat the oven to 450°F. Line a rimmed baking sheet with parchment paper. Season each salmon fillet with 1/4 teaspoon salt and place them 1 inch apart, skin-side down, on the baking sheet. Roast for 7 to 8 minutes, depending on thickness. Immediately transfer to a plate to cool (they will continue cooking a bit).

In a blender, blend the sunflower seeds and vinegar until smooth. Add the tamari and oil and blend to combine.

In a salad bowl, toss together the quinoa, tomatoes, onion, spinach, cucumber, and dressing. Divide among four dinner plates, top with the salmon, add a sprinkle of pepper, and serve.

Place 1 inch of water, 1/2 teaspoon salt, and the broccoli in a pot. Bring the water to a boil, cover, reduce heat to simmer, and cook for 2 minutes. Immediately drain and reserve the broccoli.

In a medium bowl, combine the cornstarch with 1/2 teaspoon salt. Add the beef strips and toss to coat.

In a wok or large nonstick frying pan over medium-high heat, heat the oil until hot but not smoking. Add the beef, garlic, and ginger to the pan and cook, stirring a few times, until the beef is just browned, 1 to 2 minutes. Add the broccoli and stir-fry to slightly soften, 1 minute. Add the broth, tamari, chili garlic sauce, orange zest and juice, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Turn the heat to high to bring the liquid to a boil, then turn it down to medium, and simmer, stirring frequently, until the sauce thickens, 1 to 2 minutes. Serve.