Description
Honey Harissa Salmon Quinoa Bowls are a flavorful and nourishing dish featuring spicy-sweet glazed salmon served over fluffy quinoa with fresh vegetables and a tangy yogurt drizzle.
Ingredients
Units
Scale
- 4 salmon fillets (about 5 oz each)
- 2 tbsp harissa paste
- 2 tbsp honey
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup quinoa
- 2 cups water or vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh parsley or mint, chopped
- 1/2 cup plain Greek yogurt
- 1 tbsp lemon juice
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small bowl, mix harissa paste, honey, olive oil, salt, and pepper. Brush mixture evenly over salmon fillets.
- Place salmon on baking sheet and roast for 12–15 minutes, or until cooked through and flaky.
- While salmon bakes, 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 or until liquid is absorbed. Fluff with a fork.
- In a small bowl, mix Greek yogurt, lemon juice, garlic, and a pinch of salt and pepper to make the sauce.
- Assemble bowls: divide quinoa between 4 bowls. Top with salmon, cherry tomatoes, cucumber, red onion, and herbs.
- Drizzle with yogurt sauce before serving. Enjoy warm or at room temperature.
Notes
- Adjust harissa amount for preferred spice level.
- Can be made ahead and served cold for meal prep.
- Substitute couscous or brown rice for quinoa if desired.
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 10g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 70mg