Why You’ll Love This Recipe
Honey Harissa Salmon Quinoa Bowls are a vibrant, flavor-packed dish that brings together sweet heat, flaky salmon, and wholesome quinoa. The harissa adds a smoky spiciness, balanced beautifully by the honey glaze, while fresh vegetables and herbs round out this satisfying and nutritious bowl. Perfect for meal prep, lunch, or a light dinner, this recipe is both energizing and delicious.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
salmon filletshoneyharissa pasteolive oilsaltblack peppergarlic powderquinoacucumbercherrytomatoesred onionavocadofresh parsley or cilantrolemon juice
directions
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a small bowl, mix harissa paste, honey, olive oil, garlic powder, salt, and pepper to make a glaze.
Brush the glaze over the salmon fillets and place them on the prepared baking sheet.
Bake for 12-15 minutes, or until salmon is cooked through and flakes easily with a fork.
Meanwhile, cook quinoa according to package instructions. Fluff with a fork once done.
Dice cucumber, halve cherry tomatoes, thinly slice red onion, and cube avocado.
To assemble the bowls, divide quinoa among serving bowls. Top with salmon, fresh vegetables, and avocado.
Drizzle with lemon juice and garnish with chopped parsley or cilantro.
Servings and timing
This recipe serves 4.Preparation time: 15 minutesCooking time: 15 minutesAssembly time: 5 minutesTotal time: 35 minutes
Variations
Swap quinoa with brown rice or couscous for a different grain base.
Add crumbled feta or a dollop of Greek yogurt for extra creaminess.
Use tofu or chickpeas instead of salmon for a vegetarian option.
Include roasted sweet potatoes or bell peppers for added warmth and texture.
storage/reheating
Store components separately in airtight containers in the fridge for up to 3 days.Reheat salmon and quinoa gently in the microwave or enjoy cold as a refreshing bowl.Keep avocado fresh by adding it just before serving.
FAQs
What is harissa?
Harissa is a North African chili paste made from roasted peppers, spices, and herbs. It adds heat and depth to dishes.
Is this recipe spicy?
It has a mild to medium heat level. Adjust the amount of harissa to suit your taste.
Can I make this bowl ahead of time?
Yes, it’s perfect for meal prep. Just keep the fresh veggies and avocado separate until ready to serve.
Can I grill the salmon instead of baking?
Absolutely. Grilled salmon adds an extra smoky flavor to the dish.
What type of quinoa should I use?
Any variety—white, red, or tri-color—will work well in this recipe.
Is this dish gluten-free?
Yes, all ingredients are naturally gluten-free. Just double-check store-bought harissa for additives.
Conclusion
Honey Harissa Salmon Quinoa Bowls are the perfect mix of bold flavors and wholesome ingredients. Whether you’re prepping lunch for the week or whipping up a quick dinner, this recipe delivers a nutritious and tasty meal with minimal effort. Customize it with your favorite toppings and enjoy a bowl full of color, flavor, and satisfaction.
Print
Honey Harissa Salmon Quinoa Bowls
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Baking
- Method: Mediterranean, Middle Eastern
- Diet: Gluten Free
Description
These Honey Harissa Salmon Quinoa Bowls are a flavor-packed, healthy dinner option that’s both quick and satisfying. Spicy harissa paste and sweet honey come together to glaze salmon fillets, which are served over fluffy quinoa and fresh veggies for a balanced and vibrant meal.
Ingredients
For the Salmon:
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4 salmon fillets (about 6 oz each)
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2 tbsp harissa paste
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1 1/2 tbsp honey
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1 tbsp olive oil
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1 garlic clove, minced
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1/2 tsp salt
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1/4 tsp black pepper
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Juice of 1/2 lemon
For the Quinoa Bowls:
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1 cup quinoa (uncooked)
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2 cups water or vegetable broth
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1 cup cherry tomatoes, halved
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1 cup cucumber, diced
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1 avocado, sliced
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1/4 cup red onion, thinly sliced
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1/4 cup fresh parsley or cilantro, chopped
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Lemon wedges, for serving
Instructions
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Cook the Quinoa:
Rinse quinoa under cold water. In a saucepan, combine quinoa and water or broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Remove from heat and let sit for 5 minutes, then fluff with a fork. -
Make the Honey Harissa Glaze:
In a small bowl, mix harissa paste, honey, olive oil, garlic, salt, pepper, and lemon juice until smooth. -
Cook the Salmon:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Place salmon fillets skin-side down and brush generously with the glaze. Bake for 12–15 minutes, or until salmon flakes easily with a fork. -
Assemble the Bowls:
Divide cooked quinoa into bowls. Top with baked salmon, cherry tomatoes, cucumber, avocado, red onion, and chopped herbs. -
Serve:
Drizzle with extra lemon juice or a bit more harissa for added kick, if desired.
Notes
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You can use store-bought or homemade harissa.
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Feel free to swap veggies based on what you have—bell peppers, shredded carrots, or greens work well.
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For extra creaminess, add a dollop of Greek yogurt or tahini sauce on top.
Nutrition
- Serving Size: 1 bowl
- Calories: 490
- Sugar: 7g
- Sodium: 430mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 37g
- Cholesterol: 70mg
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