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
Step 1: Place a large skillet on the stove and turn the heat to medium-high.
Step 2: Add butter and allow it to melt.
Step 3: Add the lemon slices and cook for 2 minutes or until they turn golden brown.
Step 4: Turn them over and cook the other side for another 2 minutes, then remove from the skillet to a clean plate.
Step 5: Turn the heat down to medium and oil, then allow it to become hot.
Step 6: Add the garlic and shallots. Sauté for about 2 minutes or until aromatic and translucent.
Step 7: Add the paprika, cumin, salt, and pepper. Stir and cook for 1 minute.
Step 8: Add the quinoa. Stir and cook for 1 minute or until a little toasted.
Step 9: Add the sliced tomatoes and broth. Allow the mixture to boil.
Step 10: Turn the heat down, cover, and simmer everything for 17 minutes.
Step 11: Remove the cover and add the spinach. Stir and cook for 1 minute or until wilted.
Step 12: Remove the skillet from the heat and add the almonds. Stir until well mixed.
Step 13: Garnish with fresh herbs, caramelized lemon slices, and olives.
Step 14: Serve and enjoy!
Serving: 1g | Calories: 341kcal | Carbohydrates: 41g | Protein: 12g | Fat: 15g | Saturated Fat: 2.5g | Sodium: 720mg | Fiber: 8g | Sugar: 5g
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