Puff the quinoa: Heat a wide skillet or pan that is at least 1-inch deep over medium to medium high heat.

(You want the temperature so the quinoa pops but does not burn)

 

Test your pot’s temperature: Drop a small pinch of quinoa into the pan. It should pop within a few seconds. If this does not occur, adjust your pot’s heat or wait a bit longer, until the test quinoa pops as described. Discard the “test quinoa”.

 

Sprinkle a few tablespoons of quinoa over the pans surface. Add only enough to coat the pan in a single layer, without crowding or overlapping the quinoa grains. As soon as the quinoa begins to pop (it may happen immediately) lift from the heat and shake the pan to agitate the grains. Continue shaking the pan off the heat, then as soon as the popping sound almost stops, pour the grains into a bowl or rimmed baking sheet (if you leave them in the pot they will burn).

 

Repeat, toasting the quinoa in batches until you have made the desired amount.

 

Melt the chocolate in a heatproof bowl set over a saucepan of simmering water melting it completely. Fold in the puffed quinoa. To make chocolate bark shapes: coat a cookie cutter of any shape with cooking spray, place it on a baking sheet lined with parchment paper or a slipat mat. Pour the chocolate and quinoa into the cookie cutter, then sprinkle with a pinch of salt if using. Alternatively you can spread the chocolate in a single layer on a parchment or wax paper-lined baking sheet. Refridgerate 30 mins and enjoy.