Place the quinoa in a large bowl and cover with cold water. Swirl around and allow to soak for 10 minutes. While the quinoa is soaking, start preparing your vegetables.
Strain and rinse the quinoa and place in a small saucepan. Add 1.5 c water and a pinch of salt. Heat over medium-high until boiling, then reduce to low and cover. Cook 10-15 minutes until the water is absorbed. Remove from heat and allow to rest another 5 minutes.
In a large bowl, combine the quinoa, chard, snap peas, carrots, sesame seeds and flaked salmon. Dress with the Honey Soy Vinaigrette and toss. Divide into four equal portions and serve immediately.
Honey Soy Salad Dressing
In a small bowl, whisk together the honey, soy sauce, rice vinegar, red wine vinegar until the honey dissolves. Add the whole grain mustard and red pepper flakes and whisk until incorporated. Whisk the olive oil into the sauce in a steady stream until ingredients are incorporated. Taste for seasoning and adjust to your preference.