Salmon, Red Quinoa, and Rocket Salad

Ingredients for Salmon, Red Quinoa, and Rocket Salad

• 240ml white wine

• 4 skinless salmon fillets (90g each)

• 1 white onion, sliced

• 3 sprigs thyme

• 120ml red quinoa

• 120ml canned chickpeas, rinsed and drained

• 40g golden raisins

• 1 teaspoon turmeric

• 1 teaspoon ground cumin

• 1 teaspoon ground cinnamon

• 1 teaspoon paprika

• 1 teaspoon cayenne pepper

• 2 cups rocket

• Juice of 2 lemons

• 1 1/2 tablespoons olive oil

• 60ml harissa (available at Whole Foods Market)

• 1/2 cup coriander leaves

• 2 tablespoons toasted slivered almonds

How to make Salmon, Red Quinoa, and Rocket Salad

In a large pot, boil wine and 950ml 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 950ml 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 rocket. 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 coriander and almonds.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.