Line a baking sheet with parchment paper and preheat oven to 425 degrees.

To toast quinoa, cook quinoa in large skillet over medium high heat for 3-4 minutes, stirring occasionally. Remove from heat and let cool.

Cut Alaska cod into 1-inch fillets, or the size of desired fish sticks.

In a small bowl, add 1 cup almond flour. In a separate bowl, whisk eggs. In third, medium size bowl, combine toasted quinoa, parmesan cheese, spices and gluten free breadcrumbs. Dip Alaska cod fillets into first almond flour bowl, then into the eggs mixture, then finally coat with quinoa mixture. Press filet lightly to get breading to adhere.

Gently place fish sticks on baking sheet, spacing each about ½ inch apart. Garnish with parsley or extra Italian seasoning, as desired. Squeeze juice from lemon over filets.

Bake for 8-10 minutes. Flip and bake for 8-10 more minutes.

While the fish sticks are baking, make your yogurt dipping sauce. Mix yogurt, honey and dijon mustard in small bowl. Adjust amounts to desired sweetness.

Once fish sticks are done baking, let them cool for 5-10 minutes. Garnish with more lemon, parsley and enjoy.