Salted Quinoa Chocolate Bark with Pistachios

Salted Quinoa Chocolate Bark with Pistachios - Have you guys seen the new Amazon Santa app for iPad? Yeah, thanks to hubby’s brilliant find of this, I now need approximately $157,645 to complete my Christmas shopping. And that’s just for the boys.

I really shouldn’t fuss too much about it. I can remember spending countless 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.

Their birthdays are sandwiched around Christmas (a week before and February) so the good news is that I won’t have to spend a bunch of time trying to figure out what they want.

You know what I want these days? Chocolate!

So though I like to keep things fresh and new around here, today we are taking a look at a new twist on an old favorite – Quinoa Chocolate Bark.

This year I’m making it with pistachos, 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 absolutely LOVE the texture of popped quinoa and if you haven’t tried it you really must! In this chocolate bark it kind of reminds me of a really small rice crispy. You know, without the arsenic.

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.

Salted Quinoa Chocolate Bark with Pistachios

Salted Quinoa Chocolate Bark with Pistachios
  • 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
  1. 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.
  2. Chill for 30 minutes, or until set. Remove from pan and break into pieces.
  3. 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.
Servings 6, Calories 152, Fat 9.8g, Carbohydrates 12.8g, Protein 4g, Cholesterol 0mg, Sodium 139mg, Fiber 3g, Sugars 6g
Here is a great tutorial for toasting quinoa:


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