Salmon, Red Quinoa, and Arugula Salad Recipe

Salmon, Red Quinoa, and Arugula Salad Recipe

  • 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.
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