• 2 tsp. unsalted butter
  • 1 lemon sliced thin*
  • 1 Tbsp. extra-virgin olive oil
  • 1/4 cup finely chopped shallots from 1 medium shallot
  • 3 garlic cloves minced
  • 1 tsp. ground cumin
  • 1 tsp. paprika
  • 1/2 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 1 cup dry quinoa
  • 1 14.5-oz. can diced tomatoes
  • 2 cups lower-sodium vegetable broth I recommend Pacific Foods brand, if available
  • 3 cups fresh baby spinach
  • 1/2 cup sliced almonds
  • 1/4 cup sliced green olives such as castelvetrano olives
  • 1/4 cup fresh parsley or cilantro leaves


  • 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 2 to 3 minutes, until softened. Stir in cumin, paprika, salt, and pepper; cook 1 minute, stirring often. Add quinoa; stir to coat, and cook 1 to 2 minutes in order to lightly toast quinoa. Stir in diced tomatoes and broth and bring mixture to a boil. Reduce heat to a simmer, cover, and cook until quinoa absorbs most liquid and plumps up, about 17 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.

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