Preheat grill to medium heat and lightly oil grill grate. Place salmon on the preheated grill and cook for 6 to 8 minutes on each side, or until the salmon flakes easily with a fork.
In a small bowl, whisk together olive oil, fresh lemon juice, red pepper flakes and creole mustard. Season to taste with salt and black pepper. Stir in chopped fennel, minced shallots, minced garlic, minced anchovy fillets, capers and fresh thyme.
In a medium saucepan, add the water, salt, pepper and quinoa. Bring to a boil over medium-high heat. Reduce the heat to a simmer, cover and cook until all the liquid is absorbed, about 12 to 15 minutes. Place quinoa in a bowl and add roasted eggplant, Nicoise olives, sun dried tomatoes, thyme and parsley. Stir until ingredients are mixed well. Serve immediately.