Chocolate Caramel Bark With Quinoa

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.

Step 6: Freeze 5 to 10 minutes to set. Break the bark into 15 pieces (about 1 ounce each).