One Pot Moroccan Quinoa

Ingredients

2 tsp unsalted butter, sub olive oil if making vegan

1 lemon, thinly sliced

2 tbsp extra-virgin olive oil

⅓ cup shallots, finely chopped, (from 1

medium shallot)

3 cloves garlic, minced

2 tbsp mild harissa, such as Mina brand

1 tsp ground cumin

1 tsp paprika

1 cup quinoa, dry

114.5-oz can fire-roasted diced tomatoes

2 cups vegetable broth

½ tsp kosher salt, or more to taste 3 cups fresh baby spinach ⅓ cup almonds, sliced, (toasted for more flavor)

¼ cup green olives, sliced, I suggest Castelvetrano olives)

¼ cup fresh parsley, chopped

Directions

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

NOTE: To achieve extra caramelized goodness, sprinkle the lemons with a tiny bit of granulated sugar prior to searing.