Combine the quinoa and water in a medium saucepan and bring to a boil. Lower to a simmer, cover the saucepan with a lid, and cook for 14 minutes until all the liquid has been absorbed. Let the quinoa rest, covered, for 5 minutes, then fluff with a fork. Season with salt and pepper. Cover and keep warm until ready to serve.

Whip up your basil vinaigrette. Place all the ingredients except the olive oil in a blender or food processor, and blend until well combined. With the motor running, drizzle in the olive oil. Continue blending until very smooth. Taste and add a little more salt and pepper if necessary. Transfer to a bowl or serving vessel and refrigerate until ready to use. (You’ll have about 1 cup vinaigrette)

Pre-heat a grill or grill pan over medium-high heat.

Meanwhile, prepare the salmon, corn, and tomatoes. Pat the salmon dry with paper towels. Brush both sides of each filet with olive oil and season generously with salt and pepper. Brush the corn all over with olive oil and season generously with salt and pepper. Thread the cherry tomatoes onto metal or bamboo skewers. Brush lightly with olive oil and season with salt and pepper.

Time to grill! To grill the corn: Place the shucked corn directly on the grill and cook for 8-10 minutes, turning occasionally until the kernels are a vibrant yellow and charred in places. Let cool slightly, then use a sharp knife to slice the kernels from the cob. To grill the salmon: Place the salmon on the grill, skinned side up, and cook for about 4 minutes. Carefully turn the filets and cook for 4-5 minutes more, until cooked through and easily flaked with a fork.

To grill the tomatoes: Place the tomato skewers on the grill and cook for 4-5 minutes, turning every minute or so, until the tomatoes are softened slightly and charred in spots.

Assemble your bowls. Divide to the quinoa among 4 bowls. Add a salmon filet and one quarter each of the corn, tomatoes, and avocado to each bowl. Serve the bowls drizzled with plenty of basil vinaigrette.