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Honey Harissa Salmon Quinoa Bowls

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Honey Harissa Salmon Quinoa Bowls are a vibrant and flavorful meal that brings together sweet, spicy, and smoky glazed salmon with fluffy quinoa and a refreshing herb-packed cabbage slaw. This dish is both nutritious and deeply satisfying—perfect for lunch, dinner, or meal prep.

Why You’ll Love This Recipe

  • Bold, balanced flavors from honey, harissa, and lemon
  • High in protein, omega-3s, and fiber
  • Quick to make—ready in under 30 minutes
  • Great for meal prep and weeknight dinners
  • Easy to customize with your favorite veggies or grains

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Salmon:

  • Salmon fillets
  • Harissa paste
  • Honey
  • Olive oil
  • Ground cumin
  • Salt

For the Cabbage Slaw:

  • Green cabbage, shredded
  • Scallions, thinly sliced
  • Fresh herbs (parsley, dill, cilantro, basil, or a mix)
  • Lemon juice
  • Olive oil
  • Salt

For the Bowls:

  • Quinoa, cooked
  • Plain yogurt (optional, for serving)
  • Lemon wedges (for garnish)

Directions

this recipe
  1. Make the slaw
    In a large bowl, toss together the cabbage, scallions, chopped herbs, lemon juice, olive oil, and a pinch of salt. Let sit for 15 minutes to soften and develop flavor.
  2. Prepare the salmon glaze
    In a small bowl, whisk together harissa paste, honey, olive oil, cumin, and salt to create the glaze.
  3. Cook the salmon
    Preheat broiler. Place salmon fillets on a foil-lined baking sheet. Brush the tops generously with the honey-harissa glaze. Broil for 6–8 minutes, or until caramelized and cooked through.
  4. Cook the quinoa
    While the salmon is cooking, prepare quinoa according to package instructions if not already cooked.
  5. Assemble the bowls
    Spoon quinoa into bowls. Add a generous scoop of the herby slaw, then top with the glazed salmon. Add a dollop of yogurt and garnish with extra herbs or lemon wedges if desired.

Servings and Timing

  • Servings: 2
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes

Variations

  • Swap the grain: Try couscous, farro, or brown rice instead of quinoa
  • Make it vegetarian: Use roasted chickpeas or tofu in place of salmon
  • Add more veggies: Roasted sweet potatoes, cherry tomatoes, or grilled zucchini work beautifully
  • Spicy or mild: Adjust the amount of harissa paste to taste
  • Dairy-free: Omit yogurt or use a plant-based alternative

Storage/Reheating

  • Store: Keep components in separate airtight containers in the fridge for up to 3 days
  • Reheat: Gently warm the salmon and quinoa in the microwave or a skillet; slaw is best served cold
  • Meal prep tip: Pack slaw separately to maintain crunch

FAQs

What is harissa?

Harissa is a North African chili paste made with roasted red peppers, spices, and garlic. It’s smoky, spicy, and flavorful.

Can I bake the salmon instead of broiling?

Yes, bake at 400°F for about 12–15 minutes or until cooked through.

Can I make the slaw ahead of time?

Absolutely—it actually gets better as it sits. Make it up to a day in advance.

Is quinoa the only grain option?

No, you can use couscous, rice, bulgur, or even cauliflower rice.

What’s a good substitute for harissa?

Mix smoked paprika with chili flakes or sriracha for a quick alternative.

Can I make this dish dairy-free?

Yes—just skip the yogurt or use a dairy-free version.

Is this dish gluten-free?

Yes, as long as you use gluten-free certified quinoa and condiments.

Can I use frozen salmon?

Yes, just thaw it completely before broiling or baking.

What herbs go best in the slaw?

Cilantro, parsley, dill, mint, and basil all work well—use a mix for depth.

Can I meal prep this recipe?

Definitely! Store salmon, slaw, and quinoa separately for easy lunches all week.

Conclusion

Honey Harissa Salmon Quinoa Bowls are everything a great bowl meal should be: bold in flavor, full of texture, and nourishing. With the smoky-sweet glaze on the salmon, crisp herb-laced slaw, and fluffy quinoa base, this dish hits every note and is sure to become a regular on your healthy meal rotation.

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Honey Harissa Salmon Quinoa Bowls

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  • Author: clara
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Mediterranean, North African-Inspired
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Description

These Honey Harissa Salmon Quinoa Bowls are a perfect combo of sweet heat and wholesome goodness. Flaky roasted salmon glazed with honey and harissa sits on a bed of fluffy quinoa, paired with fresh veggies and a zesty yogurt sauce. It’s healthy, satisfying, and full of bold North African-inspired flavor.

Ingredients

For the salmon:

  • 4 salmon fillets (about 5 oz each, skin removed if desired)

  • 2 tablespoons harissa paste

  • 1 tablespoon honey

  • 1 tablespoon olive oil

  • 1/2 teaspoon garlic powder

  • Salt and pepper, to taste

  • Lemon wedges, for serving

For the quinoa bowls:

  • 1 cup uncooked quinoa

  • 2 cups water or vegetable broth

  • 1 cup chopped cucumber

  • 1 cup cherry tomatoes, halved

  • 1/2 cup shredded carrots

  • 1/4 cup red onion, thinly sliced

  • 1/4 cup fresh parsley or mint, chopped

  • Optional: crumbled feta or avocado slices

For the yogurt sauce:

  • 1/2 cup plain Greek yogurt

  • 1 tablespoon lemon juice

  • 1 teaspoon olive oil

  • 1 small garlic clove, minced

  • Salt and pepper, to taste

Instructions

  1. Cook the quinoa:

    • Rinse quinoa under cold water. In a pot, combine quinoa and water or broth. Bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes or until all liquid is absorbed. Fluff with a fork and set aside.

  2. Prepare the salmon glaze:

    • In a small bowl, mix harissa paste, honey, olive oil, garlic powder, salt, and pepper.

  3. Cook the salmon:

    • Preheat oven to 400°F (200°C).

    • Place salmon fillets on a foil-lined or greased baking sheet. Brush glaze over the top.

    • Bake for 12–15 minutes or until salmon flakes easily with a fork. For a slightly crispy top, broil for the last 1–2 minutes.

  4. Make the yogurt sauce:

    • In a small bowl, stir together Greek yogurt, lemon juice, olive oil, garlic, salt, and pepper. Set aside.

  5. Assemble the bowls:

    • Divide quinoa between 4 bowls. Top with salmon fillet, veggies, and herbs.

    • Drizzle with yogurt sauce and add lemon wedges on the side. Add feta or avocado if desired.

Notes

  • Harissa varies in heat—start with less if you’re sensitive to spice.

  • You can grill the salmon instead of baking it for a smoky flavor.

  • These bowls are great for meal prep—store components separately and assemble just before eating.

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