Pat the fish dry.

Mix the spices with olive oil to form a paste. Rub the spice paste over the fillets.

Heat a skillet over medium-high heat with a bit of oil. Sear the fish for three to four minutes per side, until blackened and cooked through. Set aside.

Toss the cucumbers and scallions with the remaining ingredients. Let sit for 10 minutes to lightly pickle and absorb flavors.

Rinse quinoa well under running water.

Combine quinoa, water, and salt in a pot and bring to a boil. Cover,

reduce heat to low, and simmer for 15 minutes, until water is absorbed.

Fluff with a fork and add olive oil or lemon juice, if desired.

Scoop quinoa onto each plate and add a piece of blackened fish and

cucumber salad.

Drizzle with techinah and garnish with fresh parsley or mint.