Salmon kebabs with quinoa and grapefruit salad Recipe | Food Network UK

Ingredients

• For the quinoa salad
• 1 medium grapefruit
• 8 thin slices fresh ginger
• 60ml extra-virgin olive oil
• 135g quinoa
• 350ml water
• 1/2 tsp salt, plus additional for seasoning
• 1 tbsp white wine vinegar
• 2 tsp honey
• 1 small serrano or jalapeno chilli, minced (with seeds for maximum heat)
• 2 spring onions (both white and green parts), minced
• 2 tbsp chopped fresh coriander leaves
• Freshly ground black pepper
• For the salmon
• 680g skinless, centre-cut salmon, cut into 5-cm cubes
• Wooden skewers, soaked