Prepare a baking sheet with parchment paper or spray a mini muffin tin with cooking spray depending on the method you choose.

Place chocolate and peanut butter in a microwave-safe bowl. Microwave at 20% power for 15 seconds; remove bowl from microwave, and stir. Repeat as needed until the chocolate has melted and then remove. Allow chocolate mixture to stand for a minute or so until it is completed melted and is smooth. You may need to stir to create a smooth consistency.

If you are using the stovetop, it is best to melt the chocolate in a pan placed on top of a boiling pot of water (double boiler). Stir the chocolate until it is melted and the peanut butter is mixed into the melted chocolate.

Once the chocolate is melted add the popped quinoa to the chocolate and mix well. Use a 1-2 tablespoon cookie scoop, melon baller, or tablespoon measure to portion the chocolate into the openings of a sprayed mini muffin pan or into portions on a parchment lined baking tray. Sprinkle a couple flakes of salt on top and place in the freezer for 30 minutes or refrigerator for an hour to allow them to set.

When ready, slide a knife on one side to pop them out of the muffin pan. Store them with parchment paper between the layers in the refrigerator or freezer.

If you are making in batches in a mini muffin pan, you can remove them from the pan after about 15 minutes in the freezer. Transfer them to a baking tray and let them finish setting up. Make the next batch and repeat until you’ve used all the chocolate.