Serves 4


  • 1 cup quinoa
  • 1 1/2 tsp. kosher salt, divided
  • 4 Tbsp. extra-virgin olive oil, divided
  • 2 Tbsp. red wine vinegar
  • 2 tsp. lemon juice
  • 1 tsp. unsweetened cocoa powder
  • 1/4 tsp. ground black pepper
  • 4 ounces (about 4 cups packed) baby spinach
  • 2 carrots, peeled and shaved into thin strips
  • 1 small head radicchio, cored and chopped
  • 1 cup whole-milk ricotta
  • 2 Tbsp. raw, unsweetened cacao nibs


    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.

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