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Line 2 large rimmed baking sheets with parchment paper. Combine 3¾ cups puffed quinoa and ½ cup plus 2 tablespoons almond butter in a large bowl.
Microwave 1¼ cups chopped chocolate in a medium microwave-safe bowl on High in 30-second intervals, stirring thoroughly between intervals, until melted and smooth, 1 minute 30 seconds to 2 minutes.
Pour the melted chocolate over the puffed quinoa mixture; using a rubber spatula, stir until thoroughly combined. Using a tablespoon measure or small cookie scoop, spoon rounded tablespoonfuls of the quinoa mixture onto the prepared baking sheets, gently pressing to flatten. Sprinkle evenly with ½ teaspoon salt. Refrigerate, uncovered, until firm and set, about 20 minutes.