Red Quinoa Salad2017-12-25
In a large pot, boil wine and 4 cups water. Add salmon, onion and thyme. Reduce heat to simmer; poach salmon until cooked through, about 7 minutes. Remove salmon; cool. In another large pot, boil 4 cups water. Add quinoa and cook until tender, about 11 minutes; drain. In a bowl, mix quinoa, chickpeas, raisins and spices; cool. Toss quinoa-chickpea mixture with arugula. Dress salad with lemon juice and oil. Season with salt and freshly ground black pepper. Divide salad and poached salmon among 4 plates. Top each salmon fillet with 1 tablespoon harissa. Garnish with cilantro and almonds.