INGREDIENTS
- 3 tablespoons olive oil
- 1 lemon, thinly sliced
- 1 shallot, finely chopped
- 3 cloves garlic
- 2 tablespoons mild harissa paste
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 cup dry quinoa
- 1 (14.5oz) can fire roasted diced tomatoes
- 2 cups vegetable broth
- ½ teaspoon salt
- 3 cups fresh baby spinach
- ⅓ cup sliced almonds
- ¼ cup olives
INSTRUCTIONS
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once hot, add lemon slices. Cook for 2-3 minutes, until golden brown; flip and cook for 1-2 additional minutes. Transfer to a plate and reduce heat to a medium.
- Add remaining olive oil to skillet. Once hot, add shallots and garlic; cook for 3 minutes or until softened. Stir in harissa, cumin, paprika, quinoa, stir to coat. Cook 1-2 minutes or until quinoa is lightly toasted.
- Stir in diced tomatoes, broth, and salt; increase heat to bring mixture to a boil. Reduce heat to a simmer, cover, and cook until quinoa absorbs most liquid and plumps up, about 15-20 minutes.
- Uncover, and stir in spinach until greens wilt into mixture, about 1-2 minutes. Remove from heat and stir in almonds. Top with olives and caramelized lemons. Enjoy!
BENEFITS
Quinoa is an amazing way to help regulate blood glucose in the body due to its high fiber content. Dietary fiber is a carbohydrate like sugars and starches. The difference between fiber when compared to sugar and starches is that fiber does not spike blood sugar. Fiber actually helps maintain a normal blood glucose. Specifically the soluble fiber in quinoa helps regulate blood sugar by slowing glucose absorption in the bloodstream as a result of delayed digestion. Soluble fiber is found in quinoa, oats, legumes, and barley. Make sure to include one of these grains in your next meal!