• 1/2 cup uncooked tricolored quinoa or whichever quinoa you like and have
• 1/2 teaspoon sea salt
• 8 ounces dark chocolate

In a nonstick or stainless steel saucepan, toast quinoa over medium heat for 2 to 3 minutes, stirring frequently. Remove from stove and mix in salt. You will hear it kind of pop and see it puff; you don’t want to overcook or your bark will taste bitter. The idea is to toast it like you would for popcorn, just sans the oil. Add chocolate to a sealable plastic bag and pound on it with a ladle or meat pounder until broken into small pieces. Melt chocolate in your favorite manner, whether stove top or in the microwave. Look online if you have never melted chocolate; there are many ways. Mix most of the quinoa mixture into the melted chocolate; save about 3 tablespoons to sprinkle on top. I like mine with more quinoa than chocolate, so just trial and error it to make to your liking. Line a 13×9 inch baking sheet with a lip with parchment paper. Pour in quinoa chocolate mixture and spread evenly until the entire pan is covered. Sprinkle remaining quinoa on top. You can get fancier if you want to pour into cookie molds to make it in fun shapes. Freeze for 10 to 15 minutes or until set. You can also just put in the fridge for 30 minutes. Remove from freezer/fridge and break into approximately 2 inch to 3 inch jagged pieces. Store in a sealed container or freezer bag in refrigerator or cool place. But mine never make it to the fridge. They get eaten too fast! Get creative and personalize! You can add ground coffee, rose hips, cacao nibs, hemp seeds, whatever your favorite superfood seeds are, the sky’s the limit! Just roast the quinoa with any other seeds you might want to add, then chocolate and sea salt and YUM!