Boil the quinoa in the bag  in fish stock until cooked through according to the instructions on the packet. Meanwhile, grate the lemon zest and blend together with the 3 tbsp. oil, walnuts, garlic and parsley like a pesto. Mix the pesto with the beans, and finely chopped leek. Once cooked, stir in the quinoa and put aside. Next, dice the salmon and toss in  lemon juice, lemon pepper , 1 tbsp. olive oil and fresh salt and pepper. Serve the quinoa salad into deep bowls with the marinated salmon on top.