Salmon, Red Quinoa, And Arugula Salad Recipe

Name: Salmon, Red Quinoa, And Arugula Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

378

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 cup white wine, 4 skinless salmon fillets (3 ounces each), 1 white onion, sliced, 3 sprigs thyme, and more.

Yes, Salmon, Red Quinoa, And Arugula Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Salmon, Red Quinoa, And Arugula Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions