Created by Chef Dale MacKay
Place quinoa into a container and add boiling water. Place lid on container and let sit for at least one hour or overnight refrigerated.
Preheat oven to 375°F.
Place ginger, soya sauce, sesame oil, lime juice and vegetable oil into a bowl and whisk well to create dressing.
In a large bowl, toss radishes, bok choy and ½ teaspoon of salt with two tablespoons of dressing. Lay flat four individual sheets of parchment paper large enough to create self-contained pouches. Top each sheet with quinoa, radishes and bok choy. Lightly salt each piece of fish and place one on each sheet. Top with mushrooms.
Fold and pinch the parchment into a pouch. Bake for 10 to 12 minutes or until temperature reaches 158° F (70° C).
Remove from oven and place each parchment on a plate. When serving, cut open the parchment and add cilantro and more dressing.