Combine quinoa and water together in a saucepan. Bring to the boil then reduce heat to a simmer and cover with a lid. Let it simmer for 10 -15 minutes until water is absorbed. Remove the lid and then fluff the quinoa with a fork.
Meanwhile add the trout and bok choy to a baking sheet and gently coat with oil. Season with salt and sesame seeds. Bake for 10 minutes or until cooked through.
Divide the trout, quinoa and quinoa onto plates and enjoy.
Works equally well with salmon instead of trout.
Make the quinoa ahead in advance - it can be stored in the fridge for up to 7 days.
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