Recipe courtesy of
Martha Tinkler
for
Food Network Kitchen
Recipe courtesy of
Martha Tinkler
for
Food Network Kitchen
Watch how to make this recipe.
Crispy Quinoa Chocolate Bark
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- Level: Easy
- Total: 1 hr 30 min (includes cooling and chilling times)
- Active: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 381
- Total Fat
- 25 grams
- Saturated Fat
- 12 grams
- Cholesterol
- 6 milligrams
- Sodium
- 168 milligrams
- Carbohydrates
- 39 grams
- Dietary Fiber
- 7 grams
- Sugar
- 24 grams
- Protein
- 7 grams
Baking quinoa until it’s golden brown turns it into a crispy protein-packed add-in for salads, pasta, cookies and candies—like this delicious chocolate bark. In addition to the toasted quinoa, the bark has a chewy, crunchy mix of coconut, antioxidant-rich dried berries, nuts and seeds. It’s perfect for a pick-me-up snack or dessert.
- Level: Easy
- Total: 1 hr 30 min (includes cooling and chilling times)
- Active: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 381
- Total Fat
- 25 grams
- Saturated Fat
- 12 grams
- Cholesterol
- 6 milligrams
- Sodium
- 168 milligrams
- Carbohydrates
- 39 grams
- Dietary Fiber
- 7 grams
- Sugar
- 24 grams
- Protein
- 7 grams
Ingredients
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Directions
- Put 2 rimmed baking sheets in the oven and preheat the oven to 400 degrees F.
- Add the quinoa and oil to a medium bowl and toss until coated. Carefully divide the oiled quinoa between the hot baking sheets. Bake, tossing halfway through, until crispy and golden brown, about 20 minutes. Let cool completely.
- Put half of the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring in between each, until completely melted, about 2 minutes. Stir in the remaining chocolate until completely melted and smooth. Stir the crispy quinoa, hemp hearts, chia seeds and 1 tablespoon of the cacao nibs into the chocolate until completely combined.
- Line a baking sheet with parchment paper. Pour the chocolate mixture onto the lined baking sheet and spread it out evenly, leaving at least a 1-inch border around the edges. Sprinkle the almonds, dried blueberries, dried cranberries, coconut chips, pepitas, flaky sea salt and remaining 1 tablespoon cacao nibs evenly over the chocolate. Chill until hardened, about 30 minutes, then break into shards. Serve cold or at room temperature.
