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Toast the quinoa: Heat a pan over medium heat and add the raw quinoa. Stir continuously for about 5 minutes. You'll start to hear it pop—kind of like mini popcorn. That's your cue it's toasting perfectly!
Melt the chocolate: Once the quinoa is fragrant and lightly golden, lower the heat to low. Add the chocolate chips right into the pan and stir gently until they're fully melted and everything is well coated. Be careful not to overheat—the chocolate can burn quickly!
Add cranberries (optional but delicious): Toss in your dried cranberries and mix to combine.
Scoop & chill: Remove from heat and spoon the mixture onto a parchment-lined baking sheet. I like using a mini cookie scoop to keep them uniform (and cute). Pop the tray into the fridge or freezer for about 20 minutes until they're firm.
Snack & store: Enjoy straight from the fridge or freezer. Keep a stash on hand, you'll thank yourself later.