In a small saucepan over medium high heat, bring one and a half cups of water to a boil. Add Garden Vegetable Quinoa (1 package) and return to a boil. Reduce heat to low, cover, and let simmer for 15 minutes. Remove from heat and keep warm.
Meanwhile, cut the Sugar Snap Peas (6 ounce) in half on a diagonal, and set aside. Slice the Shallot (1) in half lengthwise, then into quarter inch moons. Set aside.
Cut the Garlic (1 clove) into quarter inch thin slices, and set aside. Cut the Scallion (2) onto quarter inch diagonal slices, and set aside.
In a small saute pan over medium high heat, bring Tamari Soy Sauce (1 tablespoon) and Apricot Preserves (1/3 cup) to a boil. Reduce for three minutes until slightly thickened. Remove from heat and set aside.
Pat dry Mahi-Mahi Fillet (2) with paper towels and season each fillet with Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon). In a medium saute pan over medium-high heat, add Olive Oil (1 tablespoon).
When the pan is hot, place the fish in the pan and sear on each side for 3 minutes. Remove the fish from the saute pan and add Olive Oil (1 tablespoon).
Add garlic and shallot to the pan and saute for one minute. Add sugar snap peas and salt and ground black pepper. Cook for two minutes.
Add the Carrot (1.5 ounce) and saute for an additional minute. Hold for plating.
Add half of the green onions to the quinoa along with the Pine Nuts (2 tablespoon).
In the center of two bowls, place the quinoa. Add the vegetables directly over the quinoa. Place the mahi mahi in the center. Spoon the glaze over the fillets. Garnish with remaining green onions.