Description
Delicious and flavorful Honey Harissa Salmon Quinoa Bowls featuring tender roasted salmon glazed with a spicy-sweet honey harissa sauce, served over fluffy quinoa and fresh vegetables for a nutritious and balanced meal perfect for a quick weeknight dinner.
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 to create the glaze.
- Glaze the Salmon: Place the salmon fillets on a baking sheet lined with parchment paper and brush the honey harissa mixture evenly over the top of each fillet.
- Roast the Salmon: Roast the salmon in a preheated oven at 400°F (200°C) for 12-15 minutes, or until cooked through and flaky. Remove from the oven and set aside.
- Cook the Quinoa: In a saucepan, bring 2 cups of water or vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 12-15 minutes until the quinoa is tender and liquid absorbed.
- Fluff the Quinoa: Remove the quinoa from heat, fluff with a fork, and drizzle with 1 tablespoon of olive oil. Set aside to cool slightly.
- Assemble the Bowls: Divide the quinoa evenly between four bowls. Top each bowl with a portion of the roasted honey harissa salmon, then add diced cucumber, halved cherry tomatoes, and thinly sliced red onion.
- Garnish: Sprinkle with fresh parsley and crumbled feta cheese if using, and add a dollop of hummus on the side for extra creaminess and flavor.
- Make 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: Serve the bowls warm or at room temperature for a wholesome, flavorful meal.
Notes
- You can use either skin-on or skinless salmon fillets based on your preference.
- Quinoa can be cooked in vegetable broth instead of water for added flavor.
- Feta cheese and hummus are optional but add nice texture and flavor contrast.
- The dressing is optional and can be omitted or substituted with your favorite vinaigrette.
- Adjust the amount of harissa paste based on your spice tolerance.
- Make sure to rinse quinoa thoroughly to remove its natural bitterness.
- Leftover quinoa and salmon can be stored separately in airtight containers for up to 2 days.
