In a small bowl, whisk all of the dressing ingredients together.
Bring 1 1/4 water and 1/4 teaspoon salt to a boil in a medium saucepan.
Add the quinoa, reduce the heat to low, and cover; cook for 15 minutes, then remove the pan from the heat and let set, still covered, for another 10 minutes.
Add 2 tablespoons of the dressing, using a fork to fluff the quinoa and evenly distribute the dressing.
Adjust an oven rack to the top position, about 3 inches from the broiler. Line a baking sheet with aluminum foil.
Transfer the salmon to the foil-lined pan; season with salt and either spray or brush with a light layer of oil. Broil until the salmon is lightly browned and opaque in the center, about 10 minutes.
Remove from the oven and let rest for a few minutes, then use two spoons to flake the salmon flesh into bite-sized pieces, leaving the skin stuck to the foil. Toss the flaked salmon with 1 tablespoon of dressing.
Add the lettuce to a large bowl; pour the remaining dressing over it and toss to evenly distribute. Mix in the quinoa, salmon, olives, onion, artichokes, and feta. Serve immediately.