Prepare quinoa according to package directions.
In large skillet over medium heat, heat oil.
Season fish with Cajun seasoning and salt.
Cook 2-3 minutes per side, or until fish is lightly browned and starts to flake. Set aside.
In small bowl, stir yogurt, lime zest, lime juice and cumin.
In medium bowl, toss quinoa with kale.
Divide between four bowls.
Top each with fish, sliced avocado and dollop of the yogurt and lime crema.