All Recipes Dinner





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!

Nutrition Facts:

Serving: 1g | Calories: 341kcal | Carbohydrates: 41g | Protein: 12g | Fat: 15g | Saturated Fat: 2.5g | Sodium: 720mg | Fiber: 8g | Sugar: 5g