Fill a deep stock pot with water and heat over high heat. Once boiling, add the quinoa noodles.Cook just until al dente, about 7-9 minutes. Remove noodles, and rinse with cold water, and thenset aside.
In same water, add the asparagus, and cook 6-8 minutes, until mostly tender. Remove from water,and set aside until ready to plate
Season both sides go the halibut with sea salt and ground black pepper.
Combine the chickpea flour, remaining sea salt and ground black pepper in a shallow dish.
Heat the olive oil in a large skillet over medium-high heat
Take each seasoned halibut and dredge into the flour mixture, taking care to shake off excess eachtime.
Once the oil is hot, transfer the dredged fish to skillet and cook until golden-brown, approx. 3-5minutes per side.
Once golden on each side, add the lemon juice, lemon slices, chicken broth, wine, and capers.
Cook for 8-10 minutes, or until the halibut is cooked through and the sauce is reduced
To serve, plate halibut over the asparagus, and drizzle sauce over and around on the plate. Garnishwith cooked lemon slices and chopped parsley, if desired
