Preheat the oven to 200°C. Line a baking sheet with parchment paper.
Rinse the quinoa under cold water and place it in a medium pot with the water. Bring to a boil over high heat, then reduce to low and simmer for 15-20 minutes, or until the water has been absorbed and the quinoa is tender. Remove from the heat and fluff with a fork.
Place the salmon fillets on the prepared baking sheet, skin-side down. Drizzle with olive oil and season with salt and pepper. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
While the salmon is baking, steam the broccoli for 5-7 minutes, or until it is tender but still slightly firm.
Boil 4 eggs in a pot of boiling water for 7-8 minutes. Remove the eggs and let them cool in ice water. Once cooled, peel and slice the eggs.
In a large bowl, combine the mixed greens, red bell pepper, and red onion. In a separate bowl, whisk together the balsamic vinegar and olive oil to make the dressing.
To assemble, divide the quinoa, salad, broccoli, and boiled egg into four separate meal prep containers. Top each container with a salmon fillet and drizzle with the balsamic vinaigrette. Store in the refrigerator for up to 4 days.
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