2 tsp. unsalted
butter or olive oil
1 lemon,
thinly sliced
2 Tbsp. extra-virgin
olive oil
1/3 cup finely
chopped shallots
3 garlic
cloves minced
2 Tbsp. mild
harissa
1 tsp. ground
cumin
1 tsp. paprika
1 cup dry
quinoa
1 (14.5-oz.)
can fire-roasted diced tomatoes
2 cups vegetable
broth
1/2 tsp. kosher
salt
3 cups fresh
baby spinach
1/3 cup sliced
almonds, toasted
1/4 cup sliced
green olives
Heat butter in a large skillet with a
fitted lid over medium-high heat. Once melted, add lemon slices. Cook for 2 to 3
minutes, until golden brown; flip and cook 1 to 2 additional minutes. Transfer
to a plate and reduce heat to medium.
Add oil, shallots, and garlic to pan;
cook 3 minutes, until softened. Stir in harissa, cumin, paprika, and quinoa;
stir to coat. Cook for 1 to 2 minutes to lightly toast quinoa.
Stir in diced tomatoes, broth, and
salt; increase heat to bring the mixture to a boil. Reduce heat to a simmer, cover,
and cook until quinoa absorbs most liquid and plumps up about 15 to 20
minutes.
Uncover, and stir in spinach until
greens wilt into the mixture, about 1 to 2 minutes. Remove from heat and stir in
almonds. Top with olives, fresh herbs, and caramelized lemon slices.
This recipe can be found here.
