Preheat the broiler to 180C and cook your basa filets for 15 minutes, or until completely warmed.
Wash the quinoa and afterward add it to a medium pot, alongside the water and convey to the bubble.
Diminish the warmth and stew.
Expel from the warmth after roughly 15 minutes or until the point that the greater part of the water has been ingested.
Let the quinoa cool down for 5 minutes, at that point lighten.
In an expansive serving dish, include you green and red peppers, cut stew, pomegranate seeds and a shower of lemon juice.
Include your quinoa once cooled and blend well.
Serve out the quinoa plate of mixed greens and afterward put the basa filets to finish everything, including a sprinkling of parsley.
To make the sauce
Join the light soy sauce, sugar, garlic, rice wine vinegar, ginger, sesame oil, and flavoring together in a skillet.
Blend and after that convey to bubble.
Whisk your cornstarch and water in an estimating container, until the point when the cornstarch disintegrates and afterward add to the bubbling skillet, decreasing the warmth.
Cook until the point when the sauce is a thick consistency, for around 4/5 minutes.