1Prepare the salmon glaze: In a small bowl, whisk together harissa paste, honey, lemon juice, and 1 tbsp olive oil. Season salmon fillets lightly with salt and pepper, then brush generously with the harissa glaze.

2Cook the quinoa: Combine rinsed quinoa and vegetable broth 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 and quinoa is fluffy. Remove from heat and let sit, covered, for 5 minutes.

3Bake the salmon: While quinoa cooks, preheat oven to 200°C (400°F). Place glazed salmon fillets on a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until salmon is cooked through and flakes easily.

4Prepare the quinoa salad: Fluff the cooked quinoa with a fork. In a large bowl, combine quinoa with diced red onion, cucumber, cherry tomatoes, chopped parsley, and chopped mint. Add orange segments and a squeeze of the reserved orange juice. Drizzle with a little extra olive oil if desired.

5Finish and serve: Gently toss the quinoa salad to combine all ingredients. If using, fold in crumbled feta cheese. Serve the harissa-glazed salmon immediately alongside the fresh citrus herb quinoa.