Combine the cooked quinoa, corn, garlic powder, onion powder, salt & pepper, cilantro, & lime juice. Mix well.
Sprinkle both sides of your fish in paprika.
Heat olive oil over medium-high heat in a skillet.
Cook fish approximately 3 minutes on each side. It should be white inside and very tender. Pieces will most likely fall off of it, hence the not cute presentation. But that's when you know it's ready.
Serve the fish over a bed of the quinoa. Add a small scoop of creme fraiche over the fish, a few slices of avocado, and drizzle the sriracha over everything.
You can add a wedge of lime on each plate for extra juice if you want.