Warm Spinach Grain Bowls with Ricotta, Toasted Quinoa and Raw Chocolate Recipe
A hearty grain bowl that packs a cup of spinach in each serving.
Photo: Gentl & Hyers
Serves 4
Ingredients
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
Directions
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.
Ingredients
Directions
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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