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Prepare a baking tray with parchment paper and set aside.
Place the rinsed and drained quinoa and the salt into a large skillet over medium heat. Cook until golden brown but not burned, about 10 to 15 minutes, stirring every minute.
When you start hearing crackling, all of the quinoa should be golden browned and ready. Turn off the heat. Add in the crushed peanuts, if using.
Melt the chocolate in a medium-sized glass bowl in the microwave. Once melted, stir it in the toasted quinoa and the crushed peanuts until completely coated.
Spoon mixture in tablespoons onto the parchment-lined pan and set evenly in the freezer for 30 minutes to cool and get hard.
Once solid, you can store these in the refrigerator or the freezer.