For the quinoa pan, wash quinoa well with water and bring to a boil with double the amount of water and a little salt.
Simmer for 15 minutes (stirring occasionally), remove from heat and let swell for another 10 minutes.
Heat some oil in a pan and fry the onion and garlic. Cut the bell bell pepper into small pieces, add and fry.
Then cut the fish into small pieces, sprinkle with lemon juice and add to the pan.
Season with salt, pepper, soy sauce to taste and roast on a medium flame, so that the paprika remains firm to the bite.
To refine, add a little water and cremefine. Then add the quinoa to the pan and fold in.
Allow the whole thing to infuse a little over low heat and then serve hot.