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Line a mini muffin tray with liners or use a mini muffin silicone mold and set aside.
Add dark chocolate chunks to a medium bowl and heat over a pot of boiling water or in the microwave in 30-second intervals until completely melted and smooth.
Mix in the almond butter and puffed quinoa and stir until the quinoa is evenly coated with the chocolate almond butter mixture.
Spoon the mixture into the prepared mini muffin molds, filling each one to the top.
Press down lightly to compact the mixture and top with a pinch of flaky sea salt, if desired.
Place the muffin tray in the freezer for 30 minutes or in the fridge for 1 hour, until the chocolate has set.
Remove the quinoa chocolate bites from the molds.
They can be stored in an airtight container in the fridge for about 2 weeks or in the freezer for up to 3 months.