Chocolate Caramel Bark With Quinoa Recipe

"Whenever I'm in the grocery store I see these chocolate barks with healthy grains....well here you go! One with quinoa. Makes me feel a bit less guilty when I indulge in my chocolate cravings. If you prefer a sweeter chocolate, substitue bittersweet (60% cacao) chocolate."

Original is 15 servings

Metric US

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Ingredients

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1/2 cup quinoa (uncooked)
1/3 cub turbinado sugar

7 ounces dark chocolate (72% cacao, finely chopped)
1/4 teaspoon sea salt

Nutritional

Serving Size: 1 (19.1 g)
Calories 97.7
Total Fat - 5.4 g
Saturated Fat - 3 g
Cholesterol - 0.8 mg
Sodium - 40.4 mg
Total Carbohydrate - 10.6 g
Dietary Fiber - 1.5 g
Sugars - 4.9 g
Protein - 1.6 g
Calcium - 10.9 mg
Iron - 1.1 mg
Vitamin C - 0 mg
Thiamin - 0 mg

Step by Step Method

Step 1

Heat a large non-stick skillet over medium heat. Add the quinoa; cook 3 minutes or until lightly toasted, stirring constantly. Add the sugar; cook, stirring constantly, an additional 6 minutes or until the sugar is melted and amber colored.

Step 2

Transfer the mixture to a baking sheet lined with parchment paper; spread to a thin, even layer. Cool completely. Place the cooled mixture in a zip-top plastic bag. gently tap with a rolling pin to break apart any clusters. Reserve 1/3 cup of the mixture. Set aside.

Step 3

Place the chocolate in a micorwave safe bowl. Microwave at 20% power for 15 seconds; remove the bowl from the micorwave, and stir. Repeat the procedure about 4 or 5 times, microwaving and stirring until most of the chocolate has melted.

Step 4

Let stand 1 minute or until the chocolate is thoroughly melted and smooth, stirring occasionally. Stir in quinoa mixture (except the reserved 1/3 cup).

Step 5

Pour the chocolate-quinoa mixture into a 13 x 9 inch baking dish lined with parchment paper. Spread to 1/16 inch thickness. Sprinkle with the reserved 1/3 cup quinoa and sea salt. Gently press to adhere.