Start by gathering all the ingredients. Ensure fresh vegetables and fruits are washed and prepped. For the quinoa, rinse it under cold water to remove any bitterness.

For the quinoa salad, place the rinsed quinoa in a pot with 2 cups of water. Bring it to a boil, then reduce to a simmer, covering for about 15 minutes or until the water is absorbed. Fluff with a fork when done.

Season the salmon fillets with salt and pepper. Heat a grill pan over medium heat and cook each fillet for about 5-6 minutes per side until they flake easily with a fork.

In a bowl, combine diced avocados, tomatoes, red onion, lime juice, salt, and pepper. Mix gently to avoid mashing the avocados.

Preheat the oven to 400°F (200°C). Toss the broccoli, bell peppers, and carrots with olive oil, garlic powder, salt, and pepper. Spread evenly on a baking sheet and roast for 20-25 minutes, until tender.

In a large bowl, combine the cooked quinoa with mixed greens, cucumbers, bell peppers, and dressing made of olive oil and balsamic vinegar. Toss gently to combine.

In a bowl, mix warm water, yeast, and olive oil. Let it sit for about 5 minutes until frothy. Add the whole wheat flour and salt, mixing until well combined. Knead for 5 minutes and let it rise for an hour.

Preheat your oven to 475°F (245°C). Roll out the risen dough and place on a baking sheet. Add your chosen toppings and bake for 12-15 minutes until the crust is golden brown.

Blend ripe avocados in a food processor until smooth. Add cocoa powder, honey (or maple syrup), vanilla extract, and a pinch of salt. Process until creamy and well combined.

Plate all dishes beautifully for a romantic presentation. Enjoy the grilled salmon topped with avocado salsa alongside the quinoa salad and roasted vegetables. Save the chocolate mousse for dessert after the meal to indulge without guilt.