In medium-sized saucepan, bring 2 1/4 cups water to a boil. Add quinoa and 1/4 tsp; return to a boil, reduce heat to medium-low, and simmer, covered, until grains are tender and water has been absorbed, about 12 minutes. Remove pan from heat and let rest for 5 minutes, covered, and then fluff quinoa with fork.
Heat oven to 300 F. Line baking sheet with parchment. Place salmon skin-side down on parchment paper-lined baking sheet and season with 1/4 tsp salt and 1/4 tsp pepper. Bake fish in preheated oven for 15 minutes, or until just barely cooked through in the thickest part of flesh. Let fish rest for 5 minutes and then break apart flesh into 2 inch chunks.
For sauce, whisk together tahini, lemon juice, 1 Tbsp olive oil, 3 Tbsp water, turmeric, 1/4 tsp salt, and 1/4 tsp pepper until smooth and runny. If needed, add another 1 Tbsp water.
Toss endive with 1 Tbsp olive oil, red wine vinegar, and a pinch of salt.
Divide endive among 4 serving bowls and top with quinoa, cucumber, tomatoes, oranges, and salmon. Drizzle with tahini sauce and scatter pumpkin seeds overtop.
Per serving: 486 calories; 30 g protein; 29 g total fat (5 g sat. fat); 30 g total carbohydrates (9 g sugars, 8 g fiber); 549 mg sodium