Steps
1. Rinse the quinoa under cold water and drain.
2. In a small pot, bring the vegetable broth to a boil, then add the quinoa. Reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
3. While the quinoa is cooking, heat olive oil in a skillet over medium-high heat.
4. Season the mackerel fillet with salt and pepper. Place it skin-side down in the hot skillet.
5. Cook for about 4-5 minutes until the skin is crispy, then flip and cook for an additional 2-3 minutes until cooked through.
6. Once the quinoa is done, stir in lemon juice, lemon zest, parsley, dill, and season with salt and pepper.
7. Serve the mackerel on top of the quinoa and enjoy!