Sumac Baked Fish With Saffron Quinoa

Name: Sumac Baked Fish With Saffron Quinoa
Cuisine: Asian, Middle Eastern
Ingredients: 3 cups (540g) quinoa; 4 cups (950ml) water; 2 teaspoons fine sea salt; ¼ cup (60 ml) olive oil; ¼ teaspoon ground saffron; 1 teaspoon ground cardamom; 1 teaspoon freshly ground pepper; 1 teaspoon turmeric; ¼ cup sumac powder; 4 fillets of salmon, striped bass, or catfish (each ½ in (1cm) thick; about 2 lb (900g) total weight); 2 tablespoons olive oil combined with 2 tablespoons lime juice; ¼ cup (55g) shelled walnuts, roughly chopped; 1 cup (85g) basil, fresh, roughly chopped; 1 cup (85g) cilantro, fresh, roughly chopped; 1 cup (85g) mint, fresh, roughly chopped; 2 cloves garlic, peeled and finely chopped; 2 tablespoons lime juice; ½ teaspoon fine sea salt; ½ teaspoon freshly ground pepper; ¼ cup (60ml) olive oil