Salmon, Red Quinoa, And Arugula Salad

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

1. In a large pot, boil wine and 4 cups water.
2. Add salmon, onion and thyme. Reduce heat to simmer; poach salmon until cooked through, about 7 minutes.
3. Remove salmon; cool. In another large pot, boil 4 cups water. Add quinoa and cook until tender, about 11 minutes; drain.
4. In a bowl, mix quinoa, chickpeas, raisins and spices; cool.
5. Toss quinoa-chickpea mixture with arugula. Dress salad with lemon juice and oil. Season with salt and freshly ground black pepper.
6. Divide salad and poached salmon among 4 plates. Top each salmon fillet with 1 tablespoon harissa. Garnish with cilantro and almonds.

white wine, salmon, white onion, thyme, red quinoa, chickpeas, golden raisins, turmeric, ground cumin, ground cinnamon, paprika, cayenne pepper, arugula, lemons, olive oil, foods, cilantro, almonds

Taken from www.epicurious.com/recipes/food/views/salmon-red-quinoa-and-arugula-salad-51165800 (may not work)