In a large skillet over medium-high heat, melt 2 teaspoons of unsalted butter until it sizzles. Add the thinly sliced lemon and cook for 2-3 minutes, turning occasionally, until the slices are golden and fragrant. Set aside.

In the same skillet, add 2 tablespoons of extra-virgin olive oil and 1/3 cup of finely chopped shallots. Sauté for about 3 minutes until transparent. Stir in 3 minced garlic cloves for an additional minute.

Add 2 tablespoons of harissa, 1 teaspoon of ground cumin, and 1 teaspoon of paprika. Stir well. Toss in 1 cup of rinsed dry quinoa and sauté for 1-2 minutes.

Pour in 1 can of fire-roasted diced tomatoes and 2 cups of vegetable broth. Add 1/2 teaspoon of kosher salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes.

Stir in 3 cups of fresh baby spinach. Cook for 1-2 minutes until wilted.

Remove from heat and fold in 1/3 cup of toasted sliced almonds. Top with reserved caramelized lemon slices, 1/4 cup of sliced green olives, and 1/4 cup of chopped fresh parsley.