Dark Chocolate Cherry Quinoa Bark – a delicious recipe with quinoa, chocolate, tart cherries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat a medium sized, high sided pot over medium-high heat until it's really hot (I actually found it most efficient to set the pan heating, then chop up the chocolate and cherries while I waited for it to come to temperature).
2
Once pot is screaming hot, add the quinoa, making sure the seeds are spread evenly across the bottom of the pot. Reduce heat to medium, put a lid on the pot, and shake it to agitate the quinoa. If your pot is hot enough, you should start hearing the quinoa popping almost immediately (if not, keep heating and shaking the pot periodically until you hear popping). Continue shaking until you no longer hear popping. If it smells like the quinoa is getting too toasty, just remove pot from heat and continue shaking. Once popping has stopped, dump popped quinoa out onto a baking sheet to cool off.
3
Place the chocolate in a microwave safe bowl and microwave for 30 second intervals, stirring after each, until chocolate is smoothly melted. Stir in the dried cherries and all but 1-2 tsps of the popped quinoa.
4
Place baking sheet in refrigerator to cool until chocolate has solidified (about 1 hour). Peel bark off of parchment paper and break into pieces. Store in an airtight container.
232
kcal
Calories
13
g
Fat
26
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 3 ingredients. The key ingredients include: 1/4 cup quinoa, 6 ounces dark chocolate, roughly chopped, 1/3 cup dried tart cherries, roughly chopped.
Yes, Dark Chocolate Cherry Quinoa Bark falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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