This Quinoa Chocolate Bark is simple, easy & delicious!
It is an exciting day around our house!
The boys were up extra-early, anxious to open their first day of their Lego Advent calendars.
It is an annual tradition that they love so much.
This was the first year that Skye has one too, and I think the boys must have been getting her amped up about it.
Even before they were up, Skye said: “Mommy, I’m so excited.” At 3, I don’t recall her ever saying that before.
When I asked her why, her reply was “Christmas!”
Since our tree isn’t up yet and I haven’t been talking about it with her, I can only assume that one of the boys told her that today was a special day.
If I had to place my odds on who it was, it would be Alex, my oldest.
He is all about the holidays!
For years he has used Amazon to build huge wish lists. Lists so big that they stop being helpful because there is so much on them.
It reminds me of how as I kid I spend hours with the Sears catalog circling everything I wanted for Christmas.
Even though I knew I wasn’t going to get it all, that didn’t stop me from looking through the catalog every chance I got finding all the “stuff” I wanted.
It is so fun to see Skye just starting to understand what is going on and Alex (who will be twelve in a few weeks) growing up. This year he’s into the decor more than ever, and we are even talking menus.
Since it is a special day, what do you say we have some chocolate?
Not just any chocolate. Let’s share a new twist on an old favorite – Quinoa Chocolate Bark.
This year I’m making it with pistachios, a hint of heat and a little extra salt. If you are looking for a dessert that is quick and easy, it doesn’t get better than this.
I LOVE the texture of popped quinoa and if you haven’t tried it you really must! In this chocolate bark, it reminds me of a really small rice crispy.
I’m not going to lie – an oil based popcorn popper is the easiest way to pop quinoa, simply because it does the stirring for you. If you don’t have one, never fear. You can either pop it on the stove top or skip popping all together and use toasted quinoa. Toasted quinoa won’t have quite the same lightness, but it is still yummy.
Have you tried making quinoa chocolate bark?
- 8 ounces good quality chocolate, melted (I used Green & Black's Dark Chocolate)
- ⅛ teaspoon cayenne pepper, optional
- ¼ cup popped or toasted quinoa
- ½ cup shelled pistachios, chopped
- ¼ - ½ teaspoon sea salt
- Line an 8 inch pan with parchment paper. Mix melted chocolate with cayenne pepper and stir well. Pour chocolate in to prepared pan and smooth with a dry spatula. Top with popped or toasted quinoa, pistachios and sea salt.
- Chill for 30 minutes, or until set. Remove from pan and break into pieces.
- To pop quinoa: Heat coconut oil in a popcorn popper or heavy duty saucepan. Add quinoa and pop for about three to five minutes, until the seeds become golden brown. (If you are using a saucepan you will want to cover it and shake frequently to prevent burning.) Store in an airtight container for up to two weeks.
Here is a great tutorial for toasting quinoa: http://www.food.com/recipe/how-to-properly-clean-and-toast-quinoa-421986