4 servings quinoa, cooked according to package directions.
Preheat oven to 400 F.
Cut 4 large squares of parchment paper.
In a skillet over medium heat, add 1 Tbsp oil, garlic, tomatoes and olives.
Sauté for 3 minutes or until everything begins to soften and then set aside.
Place spinach and a fish fillet in the center of each piece of parchment. Arrange a lemon slice on top of each fillet and evenly divide the tomatoes, garlic and olives among the parcels. Sprinkle with a dash of salt and pepper. Drizzle with olive oil and white wine.
Wrap each parcel by folding the sides together and creating a tent with no gaps.
Place parcels on a baking sheet and cook for 8-10 minutes or until fish flakes easily.
Add quinoa to each plate and top with parcel ingredients and basil.