Barbecued cevapi skewers with herb and quinoa tabbouleh

½ cup tricolour quinoa

125ml (½ cup) lemon juice (about 3 medium lemons)

3 tbsp extra virgin olive oil

1 bunch curly parsley, finely chopped

1 bunch mint, finely chopped

3 spring onions, thinly sliced

800g beef cevapi sausages

1 tsp smoked paprika, plus extra to serve

1 tsp chilli flakes, plus extra to serve

1 tbsp honey

2 cups Greek-style yoghurt, to serve

1 lemon, cut into wedges, to serve