Cook the quinoa in boiling water for 20 minutes until tender, drain well.
Meanwhile, heat 1 tbsp oil in a large frying pan and fry the salmon for 10-12 minutes, turning occasionally until cooked through, then set aside.
Add the remaining oil to the pan and fry the pepper, Walnuts and black beans for 4-5 minutes, add the chipotle paste and cook for a further 1-2 minutes then season and stir in the cooked quinoa and parsley, adding a splash of water if required.
Divide the quinoa between 4 bowls and top with the salmon and cottage cheese.
