Salmon, Red Quinoa, and Arugula Salad
['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.
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