Roast the quinoa in a pan on low-medium heat until slightly crunchy and nutty.
Chop the dark chocolate and melt it smoothly.
Add peanut butter into the melted chocolate and mix well.
Fold in the roasted quinoa.
Scoop the mixture onto a parchment paper sheet and shape into cookies.
Refrigerate for 1–2 hours until firm.
Enjoy your crunchy chocolate quinoa cookies
