Hey friends! I am going to make this post super short. It’s summertime, and my kids are all home, which means big messes, lots of cleaning up, and barely any time anything else. That’s why today I am going to teach you how to make a super crunchy candy bar- the superfood version. This Chocolate Quinoa Bark is a great crispy treat and the best part is its super easy and quick to make and only requires two ingredients.
Ingredients and Substitutions:
- Quinoa: here I used uncooked quinoa.
- Chocolate (any kind you like: white, dark, etc.)
- Flaky Sea Salt (optional): I didn’t add any today because I had none but its also a nice addition if you have some at your house.
How to make Chocolate Quinoa Bark:
Puff the Quinoa:
- Heat a large skillet over medium heat.
- Once hot, test a pinch of quinoa. If it puffs right away your skillet is ready, if not let it heat up for a little longer.
- Throw away any quinoa you used to test your skillet. Add all of the quinoa in a single layer. There should be no overlapping.
- The quinoa should start popping within 30 seconds. As it starts popping, occasionally lift the skillet and give it a little shake to mix the quinoa around and prevent burning.
- Once the popping slows down, remove from heat. (its similar to making popcorn)
Melt the Chocolate:
- My preferred method is using a double boiler. To do this, place a heatproof bowl over a pot of simmering water, making sure the bowl doesn’t touch the water. Add the chocolate to the bowl and stir until melted.
- You can also use a microwave, but I never do that. Every time I try to melt chocolate in the microwave, I burn everything, so my preferred method is, of course, the double boiler.
Combine:
- Once you have your puffed quinoa and melted chocolate, combine the two.
Refrigerate:
- Spread the mixture in a thin layer over parchment paper and place it in your fridge until it hardens.
- Once hardened, snap it into pieces with your hands. Such a nice, easy treat!
How to store:
TO STORE: Keep your chocolate quinoa bark in an airtight container in a cool, dry place for up to 2-3 weeks.
TO FREEZE: Store the bark in the freezer for up to 3 months. You can enjoy it straight from the freezer or let it thaw in the fridge or on the counter before serving.
Chocolate Quinoa Bark
Equipment
- sheet pan
- Parchment paper
- pot and heat safe bowl to go over
Ingredients
- 8 ounces 225g of chocolate (any king you like)
- 1/3 cup of uncooked quinoa
Instructions
- Puff the Quinoa: Heat a skillet over medium heat. Add quinoa in a single layer and shake the skillet occasionally. Once popping slows, remove from heat.
- Melt the Chocolate: Use a double boiler to melt chocolate until smooth.
- Combine and Spread: Mix puffed quinoa with melted chocolate. Spread the mixture thinly on parchment paper.
- Freeze: Place in the freezer until hardened. Break into pieces and enjoy
Notes
Nutrition
FAQ:
Can I use any kind of quinoa? Yes, you can use any kind of quinoa—white, red, black, or a mix. Each type has a slightly different flavor and texture, but all will work great for this recipe.
What if I burn the quinoa? Can I use it anyway? If the quinoa burns, it will have a bitter taste and won’t be enjoyable in your bark. It’s best to start over with a fresh batch to ensure the best flavor and texture.
Do I need to add oil to the pan? No, you don’t need to add oil to the pan. The quinoa will puff up on its own in a dry skillet. Just make sure to keep an eye on it and shake the pan occasionally to prevent burning.
Do I need to rinse the quinoa? No, there’s no need to rinse the quinoa. Puffing the quinoa in the skillet helps remove any bitterness, so you can skip the rinsing step.
If I want to add flaky sea salt, when should I add it?
You should add the salt to the chocolate bark once you have it spread out onto the parchment paper, before you take it to your fridge to solidify.
Is this dairy free? gluten free? vegan?
It is gluten free. It can be made dairy free and vegan if you use dairy-free chocolate.
Benefits of Quinoa:
Quinoa is a high-protein, fiber-rich, gluten-free grain packed with essential vitamins, minerals, and antioxidants, making it an excellent choice for vegetarians, vegans, and those with gluten sensitivities. ( read more about quinoa here)
If you tried this recipe or if you have any questions let me know! Leave a comment below. And don’t forget to follow tastyrecollections on instagram.
Until next time,
Claudia
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