Snapper with Tomato, Quinoa + Spinach - Ends + Stems with Chef Alison

Ingredients

• 1 1 ⁄ 2 cups Quinoa
• 2 1 ⁄ 2 cups Water
• 2 teaspoons Kosher Salt (divided)
• 1 Yellow Onion
• 1 clove Garlic (minced)
• 2 teaspoons Extra Virgin Olive Oil (divided)
• 1 teaspoon Dried Oregano
• 1 15-ounce can Crushed Tomatoes
• 1 ⁄ 4 cup Golden Raisins
• 1 1 ⁄ 4 pounds Snapper (5 ounce filets, skin off, ask the butcher to help)
• 1 ⁄ 2 Lemon (zest and juice)
• 1 ⁄ 2 pound Baby Spinach (washed)
• 2 Tablespoons Almonds (slivered, sliced, or chop up whole almonds)