Preheat the air fryer to 400°F (200°C).
In a small bowl, mix olive oil, garlic powder, smoked paprika, salt, and black pepper.
Brush the salmon fillets evenly with the olive oil mixture.
Place the salmon fillets in the air fryer basket in a single layer.
Cook the salmon in the air fryer for 10 to 12 minutes, or until the salmon flakes easily with a fork.
While the salmon cooks, combine the rinsed quinoa and water in a medium saucepan.
Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and water is absorbed.
Remove the quinoa from heat and let it sit covered for 5 minutes, then fluff with a fork.
In a small bowl, whisk together tahini, lemon juice, honey, and water until smooth to make the dressing.
Divide the cooked quinoa between two bowls.
Top each bowl with one salmon fillet, cherry tomatoes, cucumber, shredded carrots, and chopped parsley.
Drizzle the lemon-tahini dressing evenly over the bowls.
Serve immediately.