Bring two cups of water to boil (electric kettles speed this up!)
Spread the marinade over one side of the fish, set aside.
Combine the boiling water with a boullion cube in a pot and add the quinoa.
Cover and bring to a boil, cooking on medium low heat for 20 minutes.
While it's cooking chop up your red pepper, your cucumber, your cilantro and lime wedges.
Mix the bean salad ingredients, taste, adjust seasoning. You want to keep this component mild and bright.
Whisk together the ingredients for the spicy sauce, adding a little water to make it the right consistency for drizzling.
Cook the fish for 3-4 minutes on each side or until the fish flakes easily. You can cut it into pieces or serve the fillets whole.
Assemble your bowl by putting the fish in a third, the bean salad in a bowl, the quinoa in a third. Drizzle with the spicy sauce and scatter over chopped cilantro. Dig in!
These quantities are perfect for 2 adults and 2 young children, adjust according to what makes sense for you!