• 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

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.