Description
Flavor-Packed and Easy to Make
Ingredients
Scale
- 1 cup dry quinoa
- 2 tablespoons mild harissa
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 can fire-roasted diced tomatoes (14.5 oz)
- 2 cups vegetable broth
- 2 tablespoons unsalted butter
- 1 tablespoon extra-virgin olive oil
- 2 medium shallots (thinly sliced)
- 3 cloves garlic (minced)
- 4 cups fresh baby spinach
- 1 teaspoon kosher salt
- 1/4 cup sliced almonds
- 1/4 cup sliced green olives
- 1/4 cup chopped fresh parsley
Instructions
- Melt butter in a large skillet over medium-high heat. As it melts, add the thinly sliced lemon. Cook for 2 to 3 minutes until golden brown, then flip and cook for another 1 to 2 minutes. Transfer the lemon to a plate and reduce the heat to medium.
- Sauté the shallots and minced garlic by adding them to the same skillet with olive oil. Cook for about 3 minutes until softened and fragrant, making sure to stir well.
- Mix in the harissa, ground cumin, paprika, and dry quinoa. Stir everything together and toast the quinoa for 1 to 2 minutes, allowing it to soak in those aromatic flavors.
- Combine diced tomatoes, vegetable broth, and kosher salt. Increase the heat to bring the mixture to a boil, then reduce heat to simmer. Cover and cook for approximately 15 to 20 minutes until the quinoa has absorbed most of the liquid and is plump.
- Stir in the fresh baby spinach until it wilts into the mixture, which should take about 1 to 2 minutes. Remove from heat and gently fold in the sliced almonds for a crunchy touch.
- Top it off with sliced green olives, chopped fresh parsley, and those beautifully caramelized lemon slices, creating a dish that’s not just delicious but also visually appealing.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 10 mg
Keywords: One Pot Moroccan Quinoa