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Add the dry quinoa to a pan over medium heat. Toast until it starts to pop and turns lightly golden, then set aside.
Melt the dark chocolate in the microwave or over a double boiler. Stir in the peanut butter until completely smooth and combined.
Fold the toasted quinoa into the chocolate mixture until everything is well coated.
Spoon bite-sized clusters onto a parchment-lined baking sheet. Pop them in the fridge or freezer until firm.