One Pot Moroccan Quinoa
Ingredients
- 2 tsp. unsalted vegan 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
- 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
Preparation
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
Notes
To achieve extra caramelized goodness, sprinkle the lemons with a tiny bit of granulated sugar prior to searing