Good for:
On a Budget
World food:
Mediterranean
Nutrition per serving
Calories (kcal)
159
Fat (g)
8.0
Carbs (g)
16.0
Protein (g)
3.0
Salt (g)
0.0
Sugar (g)
8.0
Ingredients
16
oz
semisweet chocolate (bars, chopped into small pieces)
1
Cup
Quinoa (dry)
1
tbsp
Peanut Butter (powdered peanut butter)
0.5
tsp
Vanilla Extract
2
tbsp
Water (for the peanut butter drizzle)
2.5
tbsp
Peanut Butter (powdered peanut butter, for the peanut butter drizzle)
Method
- Heat a large deep pot over medium-medium or high heat for several minutes.
- Place in the quinoa 1/4 cup at a time. Let it sit, stirring frequently until you hear light popping. Stir it continuously for about a minute until the popping slightly subsided. Remove it from heat before it gets brown. It should not be passed a toasty golden color.
- Set aside in a small bowl once all your quinoa popped.
- In a double boiler, melt your chocolate.
- In a bowl, mix the melted chocolate, quinoa, 1 tablespoon of powdered peanut butter, and vanilla until completely combined.
- Use parchment paper to line a baking sheet and spread your chocolate quinoa mixture across the top. You don't need to spread the mixture across the whole baking sheet or it will be too thin. Shape it a square in the middle. Made it about 1/2 inch thick or to whatever thickness you desired.
- To make the peanut butter drizzle, combine the 2 1/2 tablespoon of peanut butter drizzle and
water in a small bowl. Drizzle this over the chocolate and quinoa. Use a knife to swirl it gently. - Chill in the refrigerator until totally firm, for at least an hour before slicing.
