Steps
1. Rinse the quinoa under cold water and cook according to package instructions. Fluff with a fork and set aside.
2. In a small bowl, mix the cooked quinoa with lemon juice, lemon zest, parsley, dill, salt, and pepper. Set aside.
3. Heat the olive oil in a non-stick skillet over medium heat.
4. Season the mackerel fillet with salt and pepper.
5. Place the mackerel skin-side down in the skillet. Cook for 4-5 minutes until the skin is crispy.
6. Flip the mackerel and cook for another 2-3 minutes until cooked through.
7. Serve the mackerel on a plate with the lemon herb quinoa on the side.
8. Garnish with lemon wedges if desired.