Prep Time: 10 Min | Cook Time: 25 Min | Total Time: 35 Min | Yield: 4 Servings
This very hassle-free dish is the answer to the question; what should I cook for dinner? Try this recipe now!
- 2 teaspoons unsalted butter.
- 1 lemon sliced thin*.
- 1 tablespoon extra-virgin olive oil.
- 1/4 c finely chopped shallots from 1 medium shallot.
- 3 garlic cloves minced.
- 1 teaspoon ground cumin.
- 1 teaspoon paprika.
- 1/2 teaspoon kosher salt.
- 1/2 teaspoon freshly ground black pepper.
- 1 cup dry quinoa.
- 1 14.5-ounces can dice tomatoes.
- 2 c lower-sodium vegetable broth I recommend Pacific Foods brand, if available.
- 3 c fresh baby spinach.
- 1/2 c sliced almonds.
- 1/4 c sliced green olives such as Castelvetrano olives.
- 1/4 c fresh parsley or cilantro leaves.
- Place a large skillet on the stove and turn the heat to medium-high.
- Add butter and allow it to melt.
- Add the lemon slices and cook for 2 minutes or until they turn golden brown.
- Turn them over and cook the other side for another 2 minutes, then remove from the skillet to a clean plate.
- Turn the heat down to medium and oil, then allow it to become hot.
- Add the garlic and shallots. Sauté for about 2 minutes or until aromatic and translucent.
- Add the paprika, cumin, salt, and pepper. Stir and cook for 1 minute.
- Add the quinoa. Stir and cook for 1 minute or until a little toasted.
- Add the sliced tomatoes and broth. Allow the mixture to boil.
- Turn the heat down, cover, and simmer everything for 17 minutes.
- Remove the cover and add the spinach. Stir and cook for 1 minute or until wilted.
- Remove the skillet from the heat and add the almonds. Stir until well mixed.
- Garnish with fresh herbs, caramelized lemon slices, and olives.
- Serve and enjoy!