Combine the quinoa, sea salt and water into a small saucepan, bring to a boil, reduce heat to low, cover and let simmer until quinoa is tender and liquid has been absorbed . Keep covered and let sit off the heat for 10 minutes while you prepare the rest of the dish. Fluff with a fork.

Towards the end of the quinoa cook time, heat 1 tbsp of oil in a large non-stick skillet over medium-high heat. Add the onion, bell pepper and jalapeño to the skillet and sauté until tender, 5-7 minutes. Add the garlic and fresh ginger to the skillet and cook for a minute more.

Add the cooked quinoa, fish sauce, cilantro, lime juice and toss to combine. Serve immediately.