4 4-ounce halibut fillets (each about 1½-inch thick)
Heat a medium sauce pan over medium high heat, add the olive oil and sweat the shallot for 2 minutes stirring constantly.
Add the garlic and cook for an additional 2 minutes.
Add the quinoa and stir to coat with the shallot and garlic, then add in the stock and bring to a simmer.
Reduce heat to simmer gently for about 15 to 20 minutes or until the quinoa is tender but not mushy.
Meanwhile to make the vinaigrette, place the shallots and vinegar in a medium mixing bowl.
While whisking, slowly drizzle in the olive oil.
Add the parsley and season the vinaigrette with salt and pepper to taste.
When ready, remove the quinoa from the heat and let sit for 5 minutes. After 5 minutes, fluff with fork and reserve.
To cook the halibut: Place a large nonstick sauté pan over medium-high heat and drizzle with the remaining oil.
Place the fillets in the hot pan and cook for 4 minutes, or until the fillets are golden brown on the bottom. Turn the fillets over and cook for 3 minutes, or until the fish is just cooked through but still moist and juicy.
To serve: Divide the quinoa evenly among 4 serving plates, top with halibut and drizzle with parsley vinaigrette.