Salmon, Red Quinoa, and Arugula Salad

Ingredients

• •1 cup white wine
• •4 fillets skinless salmon fillets (3 ounces each)
• •1 whole white onion, sliced
• •3 sprigs sprigs thyme
• •½ cup red quinoa
• •½ cup canned chickpeas, rinsed and drained
• •¼ cup golden raisins
• •1 teaspoon turmeric
• •1 teaspoon ground cumin
• •1 teaspoon ground cinnamon
• •1 teaspoon paprika
• •1 teaspoon cayenne pepper
• •2 cups arugula
• •2 lemons Juice of 2 lemons
• •1½ tablespoons olive oil
• •4 tablespoons harissa (available at Whole Foods Market)
• •½ cup cilantro leaves
• •2 tablespoons toasted slivered almonds

Cooking Instructions

1. 1.

   In a large pot, boil wine and 4 cups water.

   5 min

2. 2.

   Add salmon, onion and thyme. Reduce heat to simmer; poach salmon until cooked through, about 7 minutes.

   7 min

3. 3.

   Remove salmon; cool. In another large pot, boil 4 cups water. Add quinoa and cook until tender, about 11 minutes; drain.

   11 min

4. 4.

   In a bowl, mix quinoa, chickpeas, raisins and spices; cool.

   5 min

5. 5.

   Toss quinoa-chickpea mixture with arugula. Dress salad with lemon juice and oil. Season with salt and freshly ground black pepper.

   3 min

6. 6.

   Divide salad and poached salmon among 4 plates. Top each salmon fillet with 1 tablespoon harissa. Garnish with cilantro and almonds.

   5 min