Chocolate Quinoa Cookie Crunch

I tasted a new snack the other day and knew immediately that I needed to recreate it. Thank you Undercover Quinoa for making something so delicious that inspired this simple recipe. It’s like a chocolate-y, crunchy bite that is reminiscent of a no-bake cookie, but with a crunch. Full disclosure, this recipe takes a while to make, but it is VERY easy.


Tip: Use leftover quinoa! If you’re cooking quinoa for dinner, cook extra and set aside until you’re ready to make the crisps.

1/2 cup chocolate chips (dark or milk), melted
3/4 cup cooked quinoa
1/4 cup raisins

Cook quinoa per package directions. Spread quinoa in an even layer onto a baking sheet (cover with parchment paper first if your baking sheet isn’t non-stick). Bake at 350F for 20 minutes or until crispy. Be sure to stir and redistribute the quinoa about halfway through.

While the quinoa is crisping, melt chocolate over a double-boiler or use the microwave on medium-high. Be sure to stir frequently. Don’t let it burn! Note: the microwave is not recommended here because of the tendency to burn. If you do decide to melt the chocolate in the microwave, stop the cooking in multiple short intervals (10-15 seconds) and stir.

Mix crisped quinoa, chocolate, and raisins in a bowl. Use a spoon to shape mixture into flat, cookie-like shapes on a baking sheet covered with parchment. Place in the refrigerator for 30 minutes to cool/harden.