Quinoa Bowl with Salmon Skewers, Spinach, Radish & Chili-Garlic Sauce

Directions

1. Soak wooden skewers in water if using them, letting them sit until you’re ready to grill.
2. In a small pot, simmer quinoa with broth, then cover and cook until tender; keep it off the heat for 5 minutes to steam.
3. Whisk together vinegar, oil, chili-garlic sauce, honey, and salt in a small bowl to form the sauce.
4. If removing the skin, slide a knife between the flesh and skin at one end and cut along the fillet to detach the skin; discard the skin, then cut the salmon into 1-inch chunks.
5. Thread salmon chunks onto skewers and brush with half of the sauce; set on a plate to rest and reserve the other half of the sauce for serving.
6. Preheat a grill pan or skillet over medium-high heat and cook the skewers, turning every so often, until salmon is opaque and cooked through, about 6–8 minutes; transfer to a clean plate.
7. Wash and dry the spinach and other produce; slice radishes thinly and cut cucumber into rounds, placing them on a separate plate.
8. Combine mayonnaise with the remaining sauce to make a creamy finish, whisking until smooth.
9. To assemble, divide the quinoa among bowls, top with spinach, radish, cucumber, and salmon skewers, then drizzle with the sauce to finish.