Steps
1. Rinse the quinoa under cold water and drain.
2. In a small saucepan, combine quinoa and water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes until the quinoa is fluffy.
3. While the quinoa cooks, heat olive oil in a skillet over medium-high heat.
4. Season the mackerel fillet with salt, pepper, and minced garlic on both sides.
5. Place the mackerel in the hot skillet, skin-side down, and sear for 3-4 minutes until crispy. Flip and cook for another 2-3 minutes until cooked through.
6. Once the quinoa is ready, fluff it with a fork and stir in lemon juice, parsley, salt, and pepper.
7. Serve the mackerel on a plate alongside the lemon herb quinoa, garnished with lemon wedges.