If you’re craving a vibrant and flavorful meal that strikes the perfect balance between spicy, sweet, and fresh, then you’re going to love this Honey Harissa Salmon Quinoa Bowls Recipe. Imagine tender, flaky salmon glazed with a sticky honey-harissa marinade that adds just the right kick, all atop a bed of fluffy quinoa bursting with crisp cucumbers, juicy cherry tomatoes, and bright herbs. This dish is not only a feast for your taste buds but also a wholesome, nourishing meal that’s as beautiful on your plate as it is satisfying in every bite. Trust me, once you try these bowls, they will quickly become one of your weeknight favorites.
Ingredients You’ll Need
Every ingredient in the Honey Harissa Salmon Quinoa Bowls Recipe plays a starring role, contributing layers of flavor, texture, and color that make this dish truly memorable. The simplicity of each component lets the natural freshness shine through while the harissa and honey create a perfect harmony of heat and sweetness.
- 4 salmon fillets: Choose skin on or skinless according to preference, for tender and juicy fish.
- 2 tablespoons harissa paste: The spicy, smoky flavor base that brings delightful warmth.
- 2 tablespoons honey: Adds a touch of sweetness that balances the harissa’s heat beautifully.
- 1 tablespoon olive oil: For richness and to help the glaze coat the salmon evenly.
- 1 tablespoon lemon juice: Fresh acidity to brighten all the flavors.
- 1 garlic clove, minced: A punch of savory depth enhances the marinade.
- Salt and pepper: Basic seasoning to make all the flavors pop.
- 1 cup quinoa, rinsed: The hearty grain base that’s nutty and satisfying.
- 2 cups water or vegetable broth: To cook the quinoa with extra flavor if used broth.
- 1 tablespoon olive oil: Adds a silky finish to the quinoa.
- 1 cucumber, diced: Crunchy freshness that contrasts perfectly with the cooked salmon.
- 1 cup cherry tomatoes, halved: Juicy bursts of sweetness and color.
- 1/2 red onion, thinly sliced: Provides a subtle bite and vibrant hue.
- 1/4 cup fresh parsley, chopped: Herbaceous notes to lift the entire bowl.
- 1/4 cup feta cheese, crumbled (optional): Creamy and tangy, it adds a lovely richness.
- 1/4 cup hummus (optional): For a creamy, savory side dollop that complements the spices.
- For the Dressing (Optional):
- 2 tablespoons olive oil: A smooth base for the dressing.
- 1 tablespoon lemon juice: Keeps the dressing bright and refreshing.
- 1 teaspoon honey: A slight sweetness to balance the acidity.
- Salt and pepper: To taste, perfect for seasoning the dressing.
How to Make Honey Harissa Salmon Quinoa Bowls Recipe
Step 1: Prepare the Honey Harissa Salmon
Start by whisking together harissa paste, honey, olive oil, lemon juice, minced garlic, salt, and pepper in a small bowl. This mixture becomes the magic glaze that coats every inch of the salmon fillets. Lay the salmon out on a parchment-lined baking sheet and brush the delicious honey harissa blend evenly over each piece. Then roast the salmon at 400°F for 12 to 15 minutes, depending on thickness, until the fish is perfectly cooked and flakes effortlessly when poked. Instantly irresistible, your salmon is now ready to be the star of the bowl.
Step 2: Cook the Quinoa
While the salmon roasts, it’s time to cook the quinoa. Combine rinsed quinoa with water or vegetable broth in a pot and bring it to a boil. Once boiling, reduce heat to low, cover, and simmer for 12 to 15 minutes until all the liquid is absorbed and the quinoa is tender. Fluff it gently with a fork and toss it with a tablespoon of olive oil to keep the grains light and silky. Cooking the quinoa with broth instead of water will give your bowls subtle savory undertones that elevate every bite.
Step 3: Assemble the Bowls
Now for the fun part! Start with a base of the warm, fluffy quinoa in each bowl. Top it generously with a succulent fillet of the roasted honey harissa salmon. Surround the fish with fresh diced cucumber, halved cherry tomatoes, and thinly sliced red onion for a perfect medley of textures and vibrant colors. Finish by sprinkling chopped parsley across the bowls, adding a fresh herbaceous note, and if you like, crumble feta cheese on top for a creamy, tangy burst. For an extra touch, add a spoonful of hummus on the side — it’s a game changer.
Step 4: Make the Dressing (Optional)
If you want to dress your bowls, whisk together olive oil, lemon juice, honey, salt, and pepper until well combined. The dressing adds a bright and luscious finish that ties all the flavors together. Drizzle it over your assembled bowls or offer it on the side for diners to customize their bites.
How to Serve Honey Harissa Salmon Quinoa Bowls Recipe
Garnishes
For the finishing touch, fresh parsley is a simple yet stunning garnish that adds a pop of green and a hint of freshness. Crumbled feta cheese is perfect for those who love a creamy, salty contrast to the spicy salmon. A dollop of hummus not only looks inviting but also brings a velvety texture that complements the entire dish beautifully.
Side Dishes
Keep your sides light and complementary. A crisp green salad with lemon vinaigrette or some roasted seasonal vegetables pair beautifully with the Honey Harissa Salmon Quinoa Bowls Recipe. You could also serve warm pita bread alongside, perfect for scooping up any remaining hummus or quinoa!
Creative Ways to Present
Try serving these bowls in individual mason jars or in vibrant ceramic bowls to elevate the presentation. Add layers visually by placing quinoa first, then arrange the salmon and veggies on top like a colorful mosaic. Sprinkle everything with herbs and crumbled feta last for that irresistible finishing touch that invites eager bites.
Make Ahead and Storage
Storing Leftovers
Leftover Honey Harissa Salmon Quinoa Bowls Recipe stores wonderfully in airtight containers in the refrigerator for up to 3 days. Keep the dressing separate if you’ve made it, so the bowls stay fresh and the individual flavors don’t meld too early.
Freezing
The salmon is best enjoyed fresh, but you can freeze cooked quinoa and prepped veggies separately if needed. To freeze, cool everything completely before transferring to freezer-safe containers. Quinoa can last up to a month frozen. The salmon’s delicate texture means freezing is less ideal, but if frozen, enjoy within a week for best taste.
Reheating
When reheating, gently warm the salmon and quinoa in the oven or microwave, taking care to avoid drying out the fish. Reheat veggies at room temperature or briefly steam to preserve their crunch. Add dressing and garnishes after warming to keep everything tasting fresh and delightful.
FAQs
Can I use a different type of fish instead of salmon?
Absolutely! While salmon gives a rich flavor and firm texture perfect for this recipe, you can substitute with trout, sea bass, or even firm white fish like cod. Just adjust cooking times accordingly.
Is harissa paste very spicy?
Harissa varies by brand but generally offers moderate to medium heat with smoky and earthy undertones. If you prefer less spice, start with less harissa or look for mild versions, then adjust to taste.
Can I make this dish vegetarian?
Yes! Replace the salmon with roasted chickpeas or spiced tofu for protein. Keep the quinoa and veggies as they are for a delightful vegetarian bowl bursting with flavor.
What can I use instead of quinoa?
Feel free to try couscous, bulgur, or even brown rice if quinoa isn’t your favorite. Each will add a slightly different texture but still make a wholesome base for the dish.
How do I store the dressing if I make it ahead?
Keep the dressing in a small jar or airtight container in the refrigerator for up to 5 days. Be sure to give it a good shake before drizzling on your bowls.
Final Thoughts
Now that you’ve got the full scoop on the Honey Harissa Salmon Quinoa Bowls Recipe, I can’t wait for you to try it yourself. It’s one of those dishes that feels fancy yet is surprisingly easy to whip up — perfect for impressing family or just treating yourself. With its effortless layers of flavor, nourishing ingredients, and gorgeous presentation, these bowls are destined to become a beloved staple in your recipe collection. Enjoy every vibrant, colorful, and delicious bite!
Print
Honey Harissa Salmon Quinoa Bowls Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low Fat
Description
This Honey Harissa Salmon Quinoa Bowl is a flavorful, healthy dish combining perfectly roasted salmon glazed with a sweet and spicy honey harissa sauce, served atop fluffy quinoa and fresh, vibrant vegetables. It’s a balanced meal packed with protein, fiber, and a delightful blend of Mediterranean and North African-inspired flavors.
Ingredients
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. 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: Preheat the oven to 400°F (200°C). Roast the salmon for 12-15 minutes, or until cooked through and flaky, depending on the thickness of the fillets. Once done, remove from the oven and set aside.
- Cook the Quinoa: In a medium saucepan, bring 2 cups of water or vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for 12-15 minutes, or until quinoa is tender and liquid is absorbed.
- Fluff the Quinoa: Remove the pan from heat, fluff the quinoa with a fork, and drizzle with olive oil. Set aside to cool slightly.
- Assemble the Bowls: Divide the cooked quinoa into four bowls. Top each with a portion of the roasted honey harissa salmon. Add diced cucumber, halved cherry tomatoes, and thinly sliced red onion on top.
- Garnish and Add Extras: Sprinkle fresh parsley and crumbled feta cheese over the bowls. Add a dollop of hummus on the side if desired for extra creaminess and flavor.
- Make the Dressing (Optional): In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper. Drizzle this dressing over the assembled bowls or serve on the side.
- Serve: Enjoy your flavorful and nutritious Honey Harissa Salmon Quinoa Bowls warm or at room temperature.
Notes
- You can use skin-on or skinless salmon fillets based on your preference.
- Adjust the amount of harissa paste according to your spice tolerance.
- Vegetable broth in quinoa adds extra flavor compared to water.
- Feta cheese and hummus are optional but add creaminess and richness to the bowls.
- The dressing is optional; the salmon glaze already offers plenty of flavor.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently.
