Are you a purist when it comes to chocolate?
One of my friends recently said this and made me think about it. But I’ve decided Im not. When it comes to chocolate, if you’ve got something different and original, I want to try it! The more creative the better!
I’ve been on a red 
This chocolate bark is like none you have ever had. It’s so good. And I absolutely love seeing the toasted red quinoa in here. I think it’s so pretty!
Making this chocolate bark kinda made me feel like a real life chocolatier or something. I mean, come on, just look at it. Packed with roasted peanuts, pistachios and red quinoa for more nuttiness, this chocolate bark rocks.
So, need more ideas for Valentine’s Day? I hope you give this chocolate bark a try! This would make a great gift for foodie friends! I hope you enjoy!
And if you haven’t already, don’t forget to enter the Vanilla Week giveaway, the widget is below!!
Toasted Quinoa Chocolate Bark
Ingredients
- ¼ cup red quinoa
- 10 ounces good quality bittersweet chocolate chopped
- 1/4 teaspoon pure vanilla extract
- 1/3 cup shelled pistachios
- 1/3 cup roasted peanuts
- coarse salt or maldon sea salt
Instructions
For the quinoa:
- Place the quinoa into a bowl and fill it with water. Let is soak for a little while. Then, using a wire whisk swish the quinoa around until you see a soapy residue come out of the quinoa. You might have to do this for a few minutes to get all the saponin off.
- Once the soapy residue is off strain the quinoa using a fine mesh sieve then rinse the quinoa with fresh water and set aside.
- Using a stainless steel saute pan over medium low heat, place the wet quinoa into the saute pan and saute the quinoa around the pan using a wooden spoon. Once it gets hot, the water is absorbed and the quinoa starts popping you know it's finally drying out. Keep moving it around the pan until the grains of quinoa start to brown. You will see it transform before your eyes and it will smell nutty but make sure you don't burn it. When finished, remove from the pan and place in a bowl to cool.
For the chocolate bark:
- Line a baking sheet with parchment or wax paper and scatter the pistachios on the baking sheet. Using a double boiler on the stove or a glass bowl in the microwave, heat the chopped chocolate until just melted. Stir until smooth. Add in the vanilla and stir to combine. Very carefully, pour the melted chocolate over the pistachios until covered and top with the roasted peanuts and sprinkle on the all toasted red quinoa and some sea salt. Refrigerate for at least 30 minutes to an hour, or until firm enough to cut or break apart.
On how to properly clean and toast quinoa, I read 
Vanilla Week!!
Welcome to #VanillaWeek hosted by Terri from Love and Confections. We’re so excited about this week-long event. Red velvet and chocolate are everywhere this time of year, and the #VanillaWeek Bloggers have come together to focus on one of our favorite flavors – Vanilla. We hope you join us throughout the week where we will be sharing vanilla recipes from breakfasts, drinks, desserts and even savory dishes! Also, don’t forget to enter below for our big #VanillaWeek giveaway!
Cranberry & Pistachio Pudding Cookies from Take A Bite Out of Boca.
Strawberry Vanilla Smoothies from Life Tastes Good.
Sparkling Tahitian Vanilla Cupcakes from Pineapple and Coconut.
Vanilla Bean Panna Cotta from That Skinny Chick Can Bake.
Vanilla Bean Tiramisu from Love and Confections.
Vanilla Butter Shrimp Roll from Taste Cook Sip.
The Giveaway!!
Disclosure: This is not a sponsored post. The giveaway is sponsored by Nielsen-Massey, Bob’s Red Mill, Silpat, Quirk Books and Dixie Crystals/Imperial Sugar. Nielsen-Massey products can be purchased at Williams-Sonoma. All Nielsen-Massey products are gluten-free, allergen-free, GMO-free and Kosher.
