Salmon, red quinoa, and arugula salad

Delight your taste buds with a vibrant combination of flaky salmon, nutritious red quinoa, and peppery arugula in this refreshing salad.

Ingredients:

• 1 cup white wine
• 4 skinless salmon fillets (90g 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
• 21 g fat
• 4 g saturated fat
• 46 g carbohydrate
• 7 g fiber
• 25 g protein

Instructions:

1. Bring a large pot of wine and 4 cups of water to a boil.
2. Put in the salmon, onion, and thyme. Lower the heat to simmer; gently cook the salmon until it is fully cooked, which should take about 7 minutes.
3. Take out the salmon and let it cool. In another large pot, bring 4 cups of water to a boil. Add the quinoa and cook until it is soft, approximately 11 minutes; then drain it.
4. Combine the quinoa, chickpeas, raisins, and spices in a bowl; let it cool.
5. Mix the quinoa and chickpea mixture with arugula. Flavor the salad with lemon juice and oil. Season it with salt and freshly ground black pepper.
6. Separate the salad and poached salmon into 4 portions. Place 1 tablespoon of harissa on each salmon fillet. Decorate with cilantro and almonds.

Summary:

• Calories: 1877 kcal
• Fat: 85 g
• Protein: 99 g
• Carbs: 152 g
• Potassium: 3562 mg
• Magnesium: 453 mg