Put quinoa and 2 cups water into pot. Bring to a boil. Add salt pepper and dash of cayenne. Cover and simmer 15 min. fluff and transfer to bowl and allow to cool.

Preheat oven to 400. Cut asparagus and pepper to matching sizes. Thinly slice onion Put Quinoa on large piece of parchment, place salt and peppered halibut on top. Line up asparagus and pepper pieces on each side of fish leaning toward it. Place thin onion slices on top. Then add fresh herbs. Squeeze half a lemon on. Seal up parchment so it forms a pouch crimping all sides. Bake for 12 min.