Start quinoa according to instructions.

In a small pot over medium heat add water, soy sauce, coconut sugar, ginger and garlic powder. Warm up for 1-2 minutes.

In a small container add tapioca and cold-water mix. Add to pot with sauce ingredients and combine. Bring to light boil till starts to thicken about 30 seconds. Turn off heat and remove pot from heat. If sauce is to thick add 1-2 Tbsp water.

Take skin off salmon if it has skin. Cut into cubs and put in a bowl, add 1 cup teriyaki sauce, and combine set aside.

Chop veggies and get a medium frying pan heated with 2 tsp avocado oil and cook veggies till done about 5 minutes. Add ½ tsp black pepper, ¼ tsp garlic powder and ¼ tsp Himalayan salt mix.

While veggies are cooking heat up the Air Fry to 375°F, once ready add salmon and cook for 2 minutes till the salmon has internal temp of 120°F.

Assemble bowl with veggies, quinoa, and salmon and top with more teriyaki sauce if you want.