Salmon, Red Quinoa, and Arugula Salad

Directions

1. 1.

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

2. 2.

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

3. 3.

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

4. 4.

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

5. 5.

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

6. 6.

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