First, cook potatoes in microwave; quarter once cooked. Then, open can of sardines and pour sardine oil in a skillet, and set sardines aside. Saute garlic and green onion chives in sardine oil. Add salt, pepper, and tarragon to taste. Next, in a dry skillet, toast chopped or sliced almonds. Meanwhile, in a bowl, combine rosemary, chopped basil, and sardines with a fork. Stir in the toasted almonds, onion mixture, kalamata olives, and quartered cooked potatoes. In the skillet where the onions were cooked, pour kalamata olive juice, white wine, thyme, oregano. Wilt spinach greens in spice mixture. Next, fold the wilted greens into salad bowl. With remaining liquid in the skillet, plus extra water, cook quinoa along with pinch of nutmeg, cinnamon, and allspice. Finally, stir cooked quinoa into salad bowl along with fresh, finely chopped tomato and serve!