Description
These vibrant Honey Harissa Salmon Quinoa Bowls combine tender, spicy-sweet roasted salmon with fluffy quinoa and fresh vegetables for a nutritious and flavorful meal. The harissa and honey marinade gives the salmon a perfect balance of heat and sweetness, while the fresh cucumber, tomatoes, red onion, and optional feta and hummus create a refreshing and satisfying bowl. Ideal for a healthy weeknight dinner, this recipe is easy to prepare and packed with wholesome ingredients.
Ingredients
Scale
For the Honey Harissa Salmon
- 4 salmon fillets (skin on or skinless)
- 2 tablespoons harissa paste
- 2 tablespoons honey
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- Salt and pepper, to taste
For the Quinoa Bowls
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 tablespoon olive oil
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled (optional)
- 1/4 cup hummus (optional)
For the Dressing (Optional)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon honey
- Salt and pepper, to taste
Instructions
- Prepare the Honey Harissa Salmon: In a small bowl, whisk together the harissa paste, honey, olive oil, lemon juice, minced garlic, salt, and pepper until well combined.
- Marinate the Salmon: Place the salmon fillets on a baking sheet lined with parchment paper. Brush the honey harissa mixture evenly over the top of each fillet.
- Roast the Salmon: Preheat your oven to 400°F (200°C). Roast the salmon for 12-15 minutes, or until cooked through and flaky. Cooking time will vary based on the thickness of the fillets. Remove from the oven and set aside.
- Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and water or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 12-15 minutes, or until the quinoa is tender and the liquid has been absorbed.
- Fluff the Quinoa: Remove the quinoa from heat and fluff it with a fork. Drizzle with olive oil and set aside to cool slightly.
- Assemble the Bowls: Divide the quinoa evenly into four bowls. Top each with a portion of the roasted honey harissa salmon. Add diced cucumber, halved cherry tomatoes, and thinly sliced red onion to each bowl.
- Garnish: Sprinkle chopped fresh parsley and crumbled feta cheese over each bowl if using. Add a dollop of hummus on the side for extra flavor, if desired.
- Prepare the Dressing (Optional): In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper. Drizzle over the assembled bowls or serve on the side.
- Serve: Enjoy your colorful and nutrient-packed Honey Harissa Salmon Quinoa Bowls warm or at room temperature.
Notes
- Harissa paste can vary in heat; adjust the amount according to your spice preference.
- Salmon fillets can be skin-on or skinless based on your preference; skin-on will crisp up nicely in the oven.
- Using vegetable broth in place of water to cook quinoa adds extra flavor.
- Feta cheese and hummus are optional add-ons that complement the dish with creaminess and tang.
- Quinoa can be cooked ahead of time and refrigerated to speed up meal prep.
- If you prefer, use lime juice instead of lemon juice for a slightly different citrus note.
- For a gluten-free meal, ensure the harissa paste you use contains no gluten-based ingredients.
