Toasted Quinoa Chocolate Bark
Each grain of quinoa (unless pre-washed) is covered in a soapy substance called saponin. It tastes bitter and will affect the taste of your quinoa if you don't remove it. If vegan, use dairy-free vegan chocolate.
- 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
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.