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Ingredients
  • 2 tsp. unsalted butter (sub olive oil if making vegan)
  • 1 lemon, thinly sliced
  • 2 Tbsp. extra-virgin olive oil
  • ⅓ cup finely chopped shallots (from 1 medium shallot)
  • 3 garlic cloves minced
  • 2 Tbsp. mild harissa (such as Mina brand)
  • 1 tsp. ground cumin
  • 1 tsp. paprika
  • 1 cup dry quinoa
  • 1 (14.5-oz.) can fire-roasted diced tomatoes
  • 2 cups vegetable broth
  • ½ tsp. kosher salt (or more to taste)
  • 3 cups fresh baby spinach
  • ⅓ cup sliced almonds (toasted for more flavor)
  • ¼ cup sliced green olives (I suggest Castelvetrano olives)
  • ¼ cup chopped fresh parsley
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