1. Whisk the soy sauce, honey, sesame oil and chilli in a medium bowl. Add more chilli if desired and set aside.
2. Place the quinoa into a fine-mesh sieve and rinse under cold water. Transfer the quinoa into a saucepan and cover with 500ml of water. Bring to a simmer and cook for 15 to 20 minutes until all the water has been absorbed. Remove from the heat, add 3 tablespoons of soy sauce marinade, cover and leave to infuse.
3. Cut the salmon into small cubes. Add the spring onions and 3 tablespoons of the soy sauce marinade, toss gently until well coated and set aside.
4. Divide the quinoa between four bowls. Arrange the salmon and vegetables in groups over the top of each bowl. Garnish with Castello® Citrus and Herbs Fetta cubes. Serve the remainder of the marinade on the side.
Try adding pickled ginger or sesame seeds. Serve with Japanese Green Tea, beer or sake for the complete experience!