Salmon Kebobs with Quinoa and Grapefruit Salad

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Salad:

1 medium grapefruit

8 thin slices fresh ginger

1/4 cup extra-virgin olive oilgin

3/4 cup quinoa

1 1/2 cups water

1/2 teaspoon kosher salt, plus additional for seasoning

1 tablespoon white wine vinegar

2 teaspoons honey

1 small serrano or jalapeno chile, minced (with seeds for maximum heat)

2 scallions (both white and green parts), minced

2 tablespoons chopped fresh cilantro leaves

Freshly ground black pepper

Fish:

1 1/2 pound skinless, center-cut salmon, cut into 2-inch cubes