To make the dressing: in a small jar combine the sweet chilli, oil and vinegar, shaking well.
Place the quinoa in a large bowl. Add the bok choy, peas and almonds. Add the dressing and toss well. Season with salt and pepper.
Preheat a barbecue or frying pan to a medium heat. Oil lightly then cook the kebabs as per packet instruction until golden and cooked through.
Serve the salad on a platter and top with the kebabs.