One Pot Moroccan Quinoa

 

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.