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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.


  1. Place a large skillet on the stove and turn the heat to medium-high.
  2. Add butter and allow it to melt.
  3. Add the lemon slices and cook for 2 minutes or until they turn golden brown.
  4. Turn them over and cook the other side for another 2 minutes, then remove from the skillet to a clean plate.
  5. Turn the heat down to medium and oil, then allow it to become hot.
  6. Add the garlic and shallots. Sauté for about 2 minutes or until aromatic and translucent.
  7. Add the paprika, cumin, salt, and pepper. Stir and cook for 1 minute.
  8. Add the quinoa. Stir and cook for 1 minute or until a little toasted.
  9. Add the sliced tomatoes and broth. Allow the mixture to boil.
  10. Turn the heat down, cover, and simmer everything for 17 minutes.
  11. Remove the cover and add the spinach. Stir and cook for 1 minute or until wilted.
  12. Remove the skillet from the heat and add the almonds. Stir until well mixed.
  13. Garnish with fresh herbs, caramelized lemon slices, and olives.
  14. Serve and enjoy!