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Using a dark (72% cacao) chocolate brings an intense, not-too-sweet, almost fruity flavor to this bark. If you prefer a sweeter chocolate, substitute bittersweet (60% cacao) chocolate.

Cheryl Slocum
Recipe by Cooking Light December 2015

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Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary

hands-on:
20 mins
total:
25 mins
Yield:
Serves 15 (serving size: 1 piece)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large nonstick skillet over medium heat. Add quinoa; cook 3 minutes or until lightly toasted, stirring constantly. Add the sugar; cook, stirring constantly, an additional 6 minutes or until sugar is melted and amber colored. Transfer mixture to a baking sheet lined with parchment paper; spread to a thin, even layer. Cool completely. Place cooled mixture in a zip-top plastic bag; gently tap with a rolling pin to break apart any clusters. Reserve 1/3 cup mixture; set aside.

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  • Place chocolate in a microwave-safe bowl. Microwave at 20% power for 15 seconds; remove bowl from microwave, and stir. Repeat procedure about 4 or 5 times, micro­waving and stirring until most of chocolate has melted. Let stand 1 minute or until chocolate is thoroughly melted and smooth, stirring occasionally. Stir in quinoa mixture (except reserved 1/3 cup).

  • Pour chocolate-quinoa mixture into a 13 x 9-inch baking dish lined with parchment paper. Spread to 1/16-inch thickness. Sprinkle with reserved 1/3 cup quinoa and sea salt. Gently press to adhere. Freeze 5 to 10 minutes to set. Break bark into 15 pieces (about 1 ounce each).

Nutrition Facts

121 calories; fat 6.3g; saturated fat 3.9g; mono fat 0.1g; poly fat 0.2g; protein 2g; carbohydrates 14g; fiber 2g; iron 3mg; sodium 39mg; calcium 3mg.
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