Crispy Quinoa Chocolate Bark Level: Easy Yield: 8 servings Nutritional Analysis Per Serving Calories 381 Total Fat 25 grams Saturated Fat 12 grams Cholesterol 6 milligrams Sodium 168 milligrams Carbohydrates 39 grams Dietary Fiber 7 grams Sugar 24 grams Protein 7 grams Total: 1 hr 30 min (includes cooling and chilling times) Active: 20 minRoasting quinoa until it turns a golden hue transforms it into a crunchy, protein-rich ingredient perfect for salads, pasta, cookies and sweet treatslike this tasty chocolate bark. Along with the toasted quinoa, the bark features a blend of chewy coconut, antioxidant-packed dried berries, nuts and seeds. It's a great snack or dessert for a quick energy boost. Level: Easy Yield: 8 servings Nutritional Analysis Per Serving Calories 381 Total Fat 25 grams Saturated Fat 12 grams Cholesterol 6 milligrams Sodium 168 milligrams Carbohydrates 39 grams Dietary Fiber 7 grams Sugar 24 grams Protein 7 grams Total: 1 hr 30 min (includes cooling and chilling times) Active: 20 minDeselect All1 cup cooked quinoa, at room temperature2 tablespoons extra-virgin olive oil12 ounces dark chocolate chips1/4 cup hemp hearts or seeds1 tablespoon chia seeds2 tablespoons cacao nibs2 tablespoons raw almonds, chopped2 tablespoons dried blueberries2 tablespoons dried cranberries2 tablespoons coconut chips2 tablespoons pepitas1/2 teaspoon flaky sea saltCook Mode (Keep screen awake) NEW: You can now switch to Cook Mode to keep your screen awake. 1. Place 2 rimmed baking sheets in the oven and preheat the oven to 400 degrees F. 2. Add the quinoa and oil to a medium bowl and toss until coated. Carefully divide the oiled quinoa between the hot baking sheets. Bake, tossing halfway through, until crispy and golden brown, about 20 minutes. Let cool completely. 3. Put half of the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring in between each, until completely melted, about 2 minutes. Stir in the remaining chocolate until completely melted and smooth. Stir the crispy quinoa, hemp hearts, chia seeds and 1 tablespoon of the cacao nibs into the chocolate until completely combined. 4. Line a baking sheet with parchment paper. Pour the chocolate mixture onto the lined baking sheet and spread it out evenly, leaving at least a 1-inch border around the edges. Sprinkle the almonds, dried blueberries, dried cranberries, coconut chips, pepitas, flaky sea salt and remaining 1 tablespoon cacao nibs evenly over the chocolate. Chill until hardened, about 30 minutes, then break into shards. Serve cold or at room temperature.Copyright 2024 Television Food Network, G.P. All rights reserved.
