Quinua Divina Recipe

Rinse and cook quinoa

Place the quinoa in a fine-mesh sieve and rinse under cold running water for 30–60 seconds, rubbing with your fingers to remove the bitter coating. Drain well.

In a medium saucepan, combine the rinsed quinoa, 1 3/4 cups water, 1/2 tsp kosher salt, and 1 tbsp extra-virgin olive oil. Bring to a gentle boil over medium-high heat.

Once boiling, reduce heat to low, cover, and simmer until the water is absorbed and quinoa is tender, about 15 minutes. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork and transfer to a large bowl to cool slightly while you prepare the vegetables.

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it.

Cut the red and yellow bell peppers into roughly 1/2-inch pieces, slice the zucchini into 1/2-inch half-moons, and cut the red onion into wedges. Toss the peppers, zucchini, onion, halved cherry tomatoes, and minced garlic with 1 tbsp olive oil and a pinch of salt and pepper on the baking sheet.

Roast the vegetables in the preheated oven until they are softened and lightly caramelized, about 18–22 minutes, stirring once halfway through. Remove from oven and allow to cool slightly.

While the vegetables roast, warm a small skillet over medium heat. Add the packed spinach and wilt for 1–2 minutes with a tiny splash of water or a drizzle of olive oil. Remove from heat and let cool briefly. Add the wilted spinach to the bowl with the fluffed quinoa.

Toast the walnut pieces in a small dry skillet over medium heat until fragrant and slightly darkened, about 3–4 minutes, stirring constantly to avoid burning. Remove and let cool.

Add the chopped parsley, chopped mint, toasted walnuts, and crumbled feta to the quinoa and spinach mixture.

In a small bowl or jar, whisk together 3 tbsp fresh lemon juice, 1 tbsp red wine vinegar, 1 tsp honey (or agave), 1 tsp Dijon mustard, 3 tbsp extra-virgin olive oil, 1/2 tsp salt, and 1/2 tsp freshly ground black pepper until emulsified.

Taste and adjust seasoning: add more salt, pepper, or lemon if desired.

Pour about two-thirds of the dressing over the warm quinoa-vegetable mixture and gently fold to combine, making sure vegetables stay intact. Reserve the remaining dressing to serve on the side or to moisten the salad later.

Fold the roasted vegetables into the quinoa mixture, taking care to distribute them evenly without mashing the tomatoes.

Garnish with the lemon zest and microgreens or extra parsley if using. Taste and add any reserved dressing as needed.

Serve warm, at room temperature, or chilled. This salad keeps well in the refrigerator in an airtight container for up to 3 days.