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Marc Murphy's Salmon, Red Quinoa And Arugula Salad

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1 cup white wine

4 skinless salmon fillets (3 oz 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

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