Toast the quinoa – In a dry pan over medium heat, toast the quinoa for 3-5 minutes, stirring frequently, until it starts to pop and turns golden brown. Remove from heat and let it cool.
Melt the chocolate – In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring between each, until smooth.
Mix it all together – Stir in the nut butter, maple syrup, and sea salt until fully combined. Then, fold in the toasted quinoa.
Shape & chill – Pour the mixture into a lined 8x8-inch pan, spread evenly, and smooth the top. Refrigerate for 30 minutes to 1 hour until set.
Slice & enjoy! Cut into bars and store in the fridge for a firm texture or at room temperature for a softer bite.
