Salmon, Red Quinoa, and Arugula Salad

Preparation 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. add your own note Nutritional Information Per serving: 488 calories, 21 g fat, 4 g saturated fat, 46 g carbohydrate, 7 g fiber, 25 g protein Nutritional analysis provided by Self via Epicurious.com: New Recipes http://feeds.epicurious.com/~r/newrecipes/~3/bvJTbDyVKvQ/51165800

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