In a saucepan, boil the vegetable stock, add the quinoa and simmer over medium heat with the lid on for about 12 minutes or until all the liquid is absorbed, without stirring in between.
Season with salt and pepper. Flour the fillets, covering the entire surface, then shake them lightly to remove excess flour. Heat the olive oil in a non-stick frying pan and cook the fillets for 2 minutes on each side or until nicely browned. Remove the fish from the pan and add the peppers for 2-3 minutes, add 1 chopped orange, honey and turmeric, lower the heat and leave for 7-8 minutes until the sauce thickens.
Serve the quinoa, the sea bream fillets and pour the sauce on top. Garnish with chives or spring onions and parsley.