In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the onion and cook until softened, about 8 minutes. Add the garlic, cook for 30 seconds. Add the Ras El Hanout seasoning, cinnamon stick, chickpeas, tomatoes, apricots, dates, and ¼ cup of water. Stir, cover the pan, and simmer for 10 minutes. Add the lemon juice, taste for seasoning and add salt and pepper if desired.

Prepare the quinoa by bringing 2¼ cups of water and ¾ teaspoon of salt to a boil. Add the quinoa, bring back to a boil, reduce the heat, cover the pan and cook for 15 minutes or until all the liquid has been absorbed and the quinoa is tender. Remove from the heat and let sit for 5 minutes. Fluff with a fork.

Place the almonds in a dry skillet and toast until browned and fragrant, about 3 or 4 minutes. Stir the almonds and parsley into the quinoa.

Prepare the harissa by blending the pimentos, 1 tablespoon olive oil, and the Harissa seasoning in a blender or small food processor until smooth.

Serve the tagine over the quinoa garnished with parsley and a drizzle of harissa for those who like it hot!