Chocolate Quinoa Crisps
A quick, healthy snack combining crispy quinoa with rich dark chocolate, ready in just 30 minutes—perfect for guilt-free indulgence.
Equipment
- Medium saucepan
- Baking sheet
- Parchment paper
- Microwave-safe bowl or double boiler
- Mixing bowl
- Wooden spoon or spatula
- Plate
Ingredients
- 1 cup uncooked quinoa
- 2 cups water
- 1 cup dark chocolate chips 70% or higher recommended
- 1 tablespoon coconut oil optional
- Pinch of sea salt
- Optional toppings: crushed almonds dried cranberries, or cinnamon (to taste)
Instructions
- Rinse and Cook the Quinoa – Rinse quinoa under cold water for 1 minute to remove bitterness. In a medium saucepan, bring 2 cups of water to a boil, add quinoa, and simmer for 12-15 minutes until the water is absorbed and grains are fluffy. Spread on a plate to cool slightly.
- Crisp It Up – Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper and spread the cooked quinoa in a thin, even layer. Bake for 15-20 minutes, stirring halfway, until golden and crisp.
- Melt the Chocolate – While quinoa cools, melt chocolate chips in a microwave-safe bowl in 20-second bursts, stirring each time, or use a double boiler. Stir in coconut oil (if using) for a glossy finish.
- Mix and Shape – In a mixing bowl, toss the crispy quinoa into the melted chocolate until fully coated. Spread back onto the parchment in small clusters or a thin sheet, as preferred.
- Set and Enjoy – Sprinkle with sea salt or optional toppings. Let cool at room temperature or refrigerate for 10-15 minutes until the chocolate hardens. Break apart and enjoy!
Notes
Rinse quinoa well to avoid bitterness from saponin.
For a vegan version, use dairy-free chocolate chips.
Spread quinoa thinly when baking for maximum crunch; thick layers may stay soft.
Store in an airtight container at room temp for up to 1 week or in the fridge for 2 weeks.
Experiment with toppings like chili powder for a spicy kick or peanut butter for a nutty twist.