Melt unsalted butter over medium heat until bubbly, then add thin lemon slices. Sauté for about 3-4 minutes until they caramelize, then remove and set aside.

In the same skillet, add extra-virgin olive oil and finely chopped shallots. Cook for 2-3 minutes until soft, then add minced garlic. Sauté for an additional 1-2 minutes.

Add mild harissa, ground cumin, and paprika to the skillet. Toast them for 1-2 minutes, then stir in rinsed dry quinoa and toast for about 1 minute.

Pour in fire-roasted diced tomatoes and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until quinoa is fluffy.

Keep the skillet covered and allow to simmer. The quinoa is ready when fluffy and the liquid is absorbed.

Fluff the quinoa gently and stir in fresh spinach until wilted. Mix in the sliced almonds, then top with caramelized lemon slices, sliced olives, and parsley.