Preheat oven to 400 degrees. Bring 1 cup water to a boil with the stock concentrate in a small pot over medium heat. Meanwhile, zest the tangelo, then peel it with your hands. Slice the tangelo widthwise into thin rounds, then into half moons. Remove any seeds if necessary.

Add the quinoa to the boiling water. Cover and reduce to a simmer for about 15 minutes, until tender. Set aside.

Meanwhile, rub the salmon fillets with 1/2 tablespoon olive oil, half the tangelo zest, and season with salt and pepper. Place on a baking sheet and roast in the oven for 8-10 minutes, until flaky and opaque.

Meanwhile, halve, pit, and peel the avocado, then thinly slice. Thinly slice the scallions, keeping white and green parts separate.

Make the vinaigrette: mix the remaining tangelo zest with 2 tablespoons white wine vinegar and 2 tablespoons olive oil and a pinch of salt and pepper in a large bowl. Toss the cooked quinoa with half the vinaigrette. Season with salt and pepper. Set aside.

Toss the arugula, tangelo segments, scallion whites, and avocado with the remaining vinaigrette. Season with salt and pepper.

Serve the arugula salad atop a mound of quinoa. Top with the salmon and sprinkle with scallion greens. Enjoy!