1/2 teaspoon kosher salt, plus additional for seasoning
1 tablespoon white wine vinegar
2 teaspoons honey
1 small jalapeno, minced (with seeds for maximum heat if preferred)
2 green onions (both white and green parts), minced
1 shallot, minced
½ cup black beans, rinsed
2 tablespoons chopped fresh cilantro leaves
Freshly ground black pepper
For the fish:
2 pounds skinless swordfish cut into 2-inch cubes
Peel two of the blood oranges reserving the peel and segments separately. Warm the blood orange peels, ginger, and olive oil in a small saucepan over medium heat. As soon as the oil starts to bubble, after about two minutes, remove from heat. Set the oil aside to steep while you prepare the rest of the dish. Strain and reserve the oil.
Meanwhile, rinse the quinoa in a bowl and drain. Put the quinoa in a small saucepan with the vegetable stock and half a teaspoon of salt. Bring to a boil over high heat, and then reduce heat to maintain a gentle simmer, cook uncovered for 15 minutes. Set aside off the heat, for five minutes. Transfer the quinoa to a bowl and fluff with a fork.
Juice the third blood orange over a bowl, there should be roughly about two tablespoons. Whisk the orange juice with the vinegar, honey, and salt to taste in a medium bowl. Gradually whisk in three tablespoons of the reserved blood orange oil then season with pepper to taste.
Toss quinoa with the dressing, jalapeno, green onions, shallots, black beans, and cilantro. Slice the reserved blood orange segments in half and add them to the salad. Adjust seasoning with salt and pepper to taste.
For the swordfish, preheat a grill to high heat. Thread the swordfish cubes onto the metal skewers. Season the skewers with salt and pepper and brush with some of the blood orange oil. Grill the skewers, turning as each side browns but the fish is still moist, basting with the orange oil, about three minutes per side. Place swordfish skewers on top of quinoa salad and enjoy!