Heat a grill or boiler to high.
Meanwhile, cook the quinoa according to the package's directions. Drain well and transfer to a large bowl.
While the quinoa is cooking, heat 2 tablespoons oil in a large skillet over medium heat. Add the onion, bell pepper, and a pinch of salt. Cook, stirring occasionally, until just tender, about 5 minutes. Add The Spice Hunter® Fajita Seasoning and cook, stirring, for 30 seconds. Add the Brussels sprouts and fold until barely wilted, about 1 minute. Transfer to the bowl with the quinoa. Zest 1 lime directly on top, then squeeze in its juice. Add 3 tablespoons oil. Gently fold and season to taste with salt.
Rub the remaining tablespoon oil all over the salmon, then rub with The Spice Hunter® Seafood Grill & Broil to coat.
Grill or broil until well-browned and hot throughout, about 4 minutes per side.
Divide the quinoa salad among serving plates and top with the salmon. Zest the remaining lime on top. Cut the lime into wedges and serve alongside the salmon.