One Pot Moroccan Quinoa

• porcje: 4 servings
• czas aktywny: 10 minutes
• całkowity czas: 35 minutes

Składniki

2 tsp. unsalted butter (sub olive oil if making vegan)

1 lemon, thinly sliced

2 Tbsp. extra-virgin olive oil

1/3 cup finely chopped shallots (from 1 medium shallot)

3 garlic cloves (minced)

2 Tbsp. mild harissa (such as Mina brand)

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 (or more to taste)

3 cups fresh baby spinach

1/3 cup sliced almonds (toasted for more flavor)

1/4 cup sliced green olives (I suggest Castelvetrano olives)

1/4 cup chopped fresh parsley

Wskazówki

Heat butter in a large skillet with a fitted lid over medium-high heat. Once melted, add lemon slices. Cook 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 1 to 2 minutes in order to lightly toast quinoa.Stir in diced tomatoes, broth, and salt; increase heat to bring 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 mixture, about 1 to 2 minutes. Remove from heat and stir in almonds. Top with olives, fresh herbs, and caramelized lemon slices.

Wartości Odżywcze

• Wielkość Porcji: 1 cup
• Kalorie: 340 kcal
• Tłuszcz Całkowity: 15 g
• Tłuszcz Nasycony: 2.5 g
• Sód: 720 mg
• Węglowodany Całkowite: 41 g
• Błonnik Pokarmowy: 8 g
• Cukry Całkowite: 5 g
• Białko: 12 g