1In a medium bowl, combine harissa paste, 2 tbsp olive oil, lemon zest, minced garlic, smoked paprika, cumin, 1/2 tsp salt, and black pepper. Add the chicken thighs and toss to coat thoroughly. Marinate for at least 15 minutes at room temperature, or up to 4 hours in the refrigerator.

2Preheat oven to 200°C (400°F). Place the marinated chicken thighs on a baking sheet lined with parchment paper. Roast for 25-30 minutes, or until cooked through and slightly caramelized.

3While the chicken roasts, combine rinsed quinoa and vegetable broth (or water) in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes, then fluff with a fork.

4In a large bowl, combine the cooked and fluffed quinoa, halved cherry tomatoes, diced cucumber, finely diced red onion, chopped fresh parsley, and chopped fresh mint.

5In a small bowl, whisk together 2 tbsp fresh lemon juice and 2 tbsp olive oil for the dressing. Pour over the quinoa salad and toss gently to combine. Season with additional salt and pepper to taste.

6Serve the roasted harissa chicken hot, alongside the fresh quinoa salad. If using, sprinkle crumbled feta cheese over the salad just before serving.