Heat 1tsp of the oil in a medium saucepan over medium-high heat. Add the onion and season
with ¾tsp salt and ¼tsp pepper. Cook, stirring occasionally, until softened and starting to brown, about 4 minutes.

Add the quinoa and 1½ cups water to the saucepan and bring to a boil; reduce heat to low,
cover, and simmer gently until almost all the water has evaporated, about 12 minutes. Fold the broccoli and raisins into the quinoa, cover, and cook until the quinoa and broccoli are tender,
about 10 minutes more. Remove from heat and fold in the almonds, scallions, ½tsp salt, and
¼tsp pepper.

Meanwhile, heat the remaining 2tsp of oil in a large skillet over medium-high heat. Season the fish with the paprika, ¼tsp salt, and ¼tsp pepper and cook until opaque throughout, about 4minutes per side. Serve with the pilaf.