Rinse quinoa thoroughly and place into a rice cooker with 3 cups (750 ml) of water; Cook until done. Meanwhile, bring a large pot of salted water to a boil and prepare a large bowl with ice water nearby.
Blanch asparagus, snap peas and sweet peas by placing them into the boiling water for about 1 minute. Strain and remove to ice water for another minute to stop the cooking. Drain well and set aside.
Remove quinoa from rice cooker, place into a large bowl and mix together with lemon zest, chives, tarragon and olive oil. Season to taste with salt & pepper.
Season fish with salt and pepper and place onto a parchment-lined sheet tray. Place a sprig of dill onto each piece of fish; layer each with 3-4 lemon slices and top with 1 tsp (5 mL) butter. Splash with white wine and cook uncovered approximately 7 minutes.
While the fish is cooking, brown the remaining butter in a pan over medium high heat. Add the remaining lemon juice and blanched vegetables and toss quickly. Season to taste and add toasted almonds to vegetables.
To serve, arrange quinoa and fish on a plate and spoon vegetables around and over the fish.
Per serving: 893 calories, 51 g fat (13 g saturated fat), 51 g protein, 60 g carbohydrates, 14 g fibre, 86 mg cholesterol, 177 mg sodium