Place the uncooked salmon and 1/4 cup of the teriyaki sauce in a zip-top bag. (If using leftover salmon, skip this step and proceed to assembling the bowls.) Flip the salmon to evenly coat, and marinate for approximately 30 minutes. Drain the marinade and discard. Preheat a grill or sauté pan over medium heat, and then cook the salmon for 2-4 minutes per side, depending on thickness of fish and your preferred degree of doneness.
Divide the lettuce among 4 bowls, followed by the quinoa or rice and the assorted veggies. Place a portion of the salmon on top of each bowl, drizzle with the remaining teriyaki sauce, and sprinkle with the sesame or sunflower seeds.
Serve immediately. (I like to break up the salmon and give everything a good mix to distribute the sauce and combine all of the components.)