Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set it aside. Place the salmon portions on the prepared baking sheet and drizzle with a little olive oil. Sprinkle with salt and pepper to taste. You should see a nice brown colour on the salmon as it cooks in the oven.

In a large saucepan, bring the quinoa and water or chicken broth to a boil. Reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the quinoa is tender and fluffy. You'll know it's done when the quinoa has a soft, fluffy texture. Fluff the quinoa with a fork to separate the grains.

In a large frying pan, heat a tablespoon of olive oil over medium heat. Add the diced onion and cook until it's translucent and slightly caramelised, about 5-7 minutes. You should see a nice golden colour on the onion as it cooks. Add the minced garlic and cook for another minute, stirring constantly to prevent burning.

Add the mixed vegetables and frozen peas to the pan and cook until they're tender-crisp, about 3-5 minutes. You'll know they're done when they still have a bit of crunch. Season with salt, pepper, and dried thyme to taste.

Once the quinoa is cooked, fluff it with a fork and stir in the cooked vegetables and garlic mixture. Divide the quinoa mixture among 4-6 containers, depending on your serving size. Top each container with a salmon portion and drizzle with a little more olive oil if desired.

Refrigerate or freeze the containers for up to 3-5 days or 2 months, respectively. To reheat, simply microwave or oven-bake until the salmon is cooked through and the quinoa is warm and fluffy.