Instructions

1. Rinse the quinoa under cold water. In a pot, combine quinoa and water (or vegetable broth) and bring to a boil. Reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it cool.
2. While the quinoa is cooking, prepare the tabouli. In a large bowl, combine the diced cucumber, halved cherry tomatoes, chopped parsley, and mint.
3. Add the cooled quinoa to the bowl with the vegetables and herbs. Drizzle with 2 tablespoons of olive oil, lemon juice, and lemon zest. Season with salt and black pepper to taste. Toss gently to combine, then set aside.
4. Season the halibut fillets with salt and black pepper on both sides. Heat a non-stick skillet over medium heat and add 1 tablespoon of olive oil.
5. Once the oil is hot, add the halibut fillets and cook for about 4-5 minutes on each side, or until the fish is golden brown and flakes easily with a fork.
6. In a separate pan, prepare the lemon butter wine sauce. Add the dry white wine to the pan and bring to a gentle simmer. Allow it to reduce by half, then whisk in the butter until melted and smooth. Stir in the remaining lemon juice and zest. Season with salt and pepper to taste.
7. To serve, place a generous scoop of quinoa tabouli on each plate and top with a halibut fillet. Drizzle the lemon butter wine sauce over the fish and garnish with lemon wedges if desired.