Chocolate Quinoa Crunch Bark

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7 Prep 5 min Cook 2 min Chill 2 hr Serves 16

Puffed quinoa is like popcorn, with way more filling protein. It plays nice in sweet recipes like this (or granola, yogurt parfaits), and as a topping for savory salads.

1 cup dark chocolate chips or chopped dark chocolate 2 cups quinoa pop or puffed quinoa, divided 2 tsp coarse sea salt 1. Line the bottom of an 8-inch square baking pan with parchment paper or wax paper.

2. In a large microwave-safe glass bowl, microwave the chocolate in 30-second intervals, stirring well after each, until the chocolate is completely melted and smooth. Stir in all but 2 tbsp of the quinoa pop or puffed quinoa. Spread the mixture evenly in the prepared pan. Sprinkle the remaining 2 tbsp quinoa pop and the salt on top.

3. Let the bark cool completely at room temperature for at least 2 hours or overnight. Remove the parchment from the pan. Cut or break the bark into 16 squares. Store the bark in an airtight container at room temperature. (You can also top this bark with chopped dried fruit, nuts, or sprinkles—though they will affect your PersonalPoints™ value.)

Per serving (1 piece) 188 Cal, 5 g Total Fat, 3 g Sat Fat, 244 mg Sod, 33 g Total Carb, 6 g Sugar, 2 g Fib, 2 g Prot.

TEST KITCHEN TIP

You can find puffed quinoa online, or you can make it! Heat a wide heavy-bottomed sauté pan over medium-high heat until extremely hot. Pour in uncooked quinoa, spreading it into a single layer. Shake the pan regularly and let the quinoa pop for 1 to 2 minutes.

CHAPTER

Quick Cleanup

One pan. Less mess.

Air-Fryer Spice-Rubbed Salmon,

page 106

The problem with so many amazing meals? They often require an amazing amount of prep bowls and pots. This chapter rolls the credits on that noise. Each recipe dirties up only one single cooking vessel. Whether you make your meal in a skillet, sheet pan, Instant Pot® , slow cooker, or Dutch oven, these dishes leave your belly full—not your sink.