In a large skillet, melt unsalted butter over medium-high heat. Add thinly sliced lemon and sauté for 2-3 minutes until golden brown and fragrant. Remove lemon slices and set aside.

Reduce heat to medium and add extra-virgin olive oil, shallots, and minced garlic. Sauté for about 3 minutes until shallots are translucent.

Stir in mild harissa, ground cumin, paprika, and rinsed dry quinoa. Mix well for 1-2 minutes to toast the spices.

Pour in fire-roasted diced tomatoes, vegetable broth, and sprinkle with kosher salt. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes.

Remove from heat and fold in fresh baby spinach, allowing it to wilt for 1-2 minutes.

Stir in toasted sliced almonds. Let sit to meld flavors.

Serve by dishing out quinoa onto plates, topping with sautéed lemon slices and sliced green olives, garnished with parsley.