Warm Spinach Grain Bowls with Ricotta, Toasted Quinoa and Raw Chocolate Recipe
Total time: 30 minutes
Preheat oven to 450°. In a medium pot, bring quinoa, 1 tsp. salt, and 2 cups water to a boil. Cover, reduce heat to medium-low, and cook 15 minutes. Set aside for 5 minutes, then uncover and stir in 1 Tbsp. oil.
On a rimmed baking sheet, spread quinoa evenly and bake in lower part of oven, tossing halfway through, until toasted, about 10 minutes. Meanwhile, in a large bowl, whisk together remaining 3 Tbsp. oil, vinegar, lemon juice, cocoa powder, pepper, and remaining 1/2 tsp. salt. Add spinach, carrots, and radicchio; toss well.
Divide spinach mixture and quinoa evenly among 4 bowls. Top with dollops of ricotta, sprinkle each with 1/2 Tbsp. cacao nibs, and serve.