Quinoa, the tiny grain that could, has been my culinary savior on many a hectic weeknight. Its nutty flavor and fluffy texture pair beautifully with just about anything you can think of—vegetables, proteins, you name it. And with autumn’s chill creeping in, it’s become my go-to for quick, comforting dinners that still somehow feel light.
Steps
- Heat unsalted butter in a large skillet over medium-high heat and sear lemon slices until they are golden brown on both sides. Remove the lemons from the skillet and set aside, then reduce the heat to medium.
- Add olive oil to the skillet, followed by finely chopped shallots and minced garlic, cooking until softened. Stir in harissa, cumin, paprika, and quinoa until everything is evenly coated and the quinoa is lightly toasted.
- Pour in fire-roasted diced tomatoes, vegetable broth, and salt, then bring the mixture to a boil. Cover, lower the heat, and let it simmer until the quinoa is cooked and the liquid is mostly absorbed, about 15 to 20 minutes.
- Uncover the skillet, add the fresh baby spinach, and stir until it wilts into the quinoa mixture. Remove from heat and mix in toasted almonds, then garnish with green olives, fresh parsley, and the caramelized lemon slices.
Ingredients
- 2 teaspoons unsalted butter (or use olive oil for a vegan option)
- 1 lemon, thinly sliced
- 2 tablespoons extra-virgin olive oil
- 1/3 cup finely chopped shallots (from 1 medium shallot)
- 3 garlic cloves, minced
- 2 tablespoons mild harissa
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 cup dry quinoa
- 1 can (14.5 ounces) fire-roasted diced tomatoes
- 2 cups vegetable broth
- 1/2 teaspoon kosher salt (or more to taste)
- 3 cups fresh baby spinach
- 1/3 cup sliced almonds (toasted for more flavor)
- 1/4 cup sliced green olives (such as Castelvetrano olives)
- 1/4 cup chopped fresh parsley
FAQ
- How do you properly cook quinoa?
- To achieve the best results, rinse the quinoa in a mesh strainer to remove its natural coating, called saponin, which can impart a bitter taste. Toasting quinoa in the pan for 1 to 2 minutes before cooking enhances its nutty flavor. For added taste, cook it in vegetable broth or ensure the cooking water is well-salted. Once cooked, let the quinoa steam in the pot with the lid on for about 10 minutes to make it fluffier.
- Is quinoa a healthy option?
- Quinoa is a great choice for a healthy diet as it’s one of the few plant foods that provides a complete protein, containing all nine essential amino acids. A serving of quinoa (approximately 1/4 cup dry) contains around 6 grams of protein. It is also gluten-free and highly versatile for various recipes.
- What’s the best way to caramelize lemons?
- To caramelize lemon slices, sear them quickly in butter to bring out their sweetness and add depth of flavor. For an extra caramelized touch, sprinkle the slices with a little sugar before cooking them in butter or olive oil.
- How should you store and reheat leftovers?
- Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm individual portions in the microwave, stirring every 30 seconds until heated through. Leftovers can also be frozen in a ziptop freezer bag or freezer-safe container for up to 3 months. Thaw them overnight in the fridge before reheating.
- Can I make substitutions or additions to this recipe?
- Yes, you can add chickpeas for more protein, or use kale or collard greens instead of spinach. To make the dish spicier, add a pinch of cayenne or choose a spicy harissa sauce. During the summer, fresh tomatoes can replace canned ones, with about 1 1/2 cups of diced fresh tomatoes suggested.
Tips
- Rinse Quinoa: Before cooking, rinse the quinoa in a mesh strainer to remove its natural coating, saponin, which can cause a bitter taste.
- Enhance Flavor by Toasting: Toast the quinoa in the pan for 1 to 2 minutes before adding liquid to bring out its nutty flavor.
- Caramelize Lemons for Depth: Sear lemon slices in butter or olive oil, adding a sprinkle of sugar beforehand for extra caramelized sweetness.
- Incorporate Chickpeas for Protein: For added protein, stir in a can of drained and rinsed chickpeas at the end, adjusting with an extra splash of broth if necessary.
Equipment
- Large skillet with a fitted lid
- Mesh strainer (for rinsing quinoa)
- Mandoline slicer (for thinly slicing lemons, if not comfortable doing it by hand)
