candy - Salted Quinoa Chocolate Bark with Pistachios

By tinathorn

Ingredients

• 8 ounces good quality chocolate, melted (I used Green & Black's Dark Chocolate)
• 1/8 teaspoon cayenne pepper, optional
• 1/4 cup popped or toasted quinoa
• 1/2 cup shelled pistachios, chopped
• 1/4 - 1/2 teaspoon sea salt

Details

Servings 6
Adapted from cookingquinoa.net

Preparation

Step 1

Line an 8 inch pan with parchment paper. Mix melted chocolate with cayenne pepper and stir well. Pour chocolate in to prepared pan and smooth with a dry spatula. Top with popped or toasted quinoa, pistachios and sea salt.

To pop quinoa: Heat coconut oil in a popcorn popper or heavy duty saucepan. Add quinoa and pop for about three to five minutes, until the seeds become golden brown. (If you are using a saucepan you will want to cover it and shake frequently to prevent burning.) Store in an airtight container for up to two weeks.