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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

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.

Find it online: https://recipe.ukfinda.com/honey-harissa-salmon-quinoa-bowls/