3 tablespoons quinoa

½ cup dried tart cherries

12 ounces (2 cups) dark chocolate chips, vegan if desired

¼ cup plus 2 tablespoons roasted salted pepitas (pumpkin seeds)

✴Directions

Toast the quinoa over medium low heat in a dry pan for 3 to 5 minutes, shaking the pan often, until golden (some kernels will pop during the process). Remove from heat into a bowl to cool fully.

Chop the dried cherries.

Fill a large skillet halfway with water and bring to a simmer. Place chocolate in a heat-safe bowl (metal or glass). Once the water is simmering, turn off the heat and place the bowl of chocolate in the water, then stir until melted. (Alternatively, melt in a microwave for 30-second intervals until melted and smooth, stirring in between each interval with a spatula).

When chocolate is fully melted, stir in 2 tablespoons quinoa, ¼ cup cherries, and ¼ cup pepitas.

Line a baking sheet with parchment paper. Using a spatula, spread the chocolate mixture over the parchment paper in a 1/4-inch thick layer.

Sprinkle over the top the remaining 1 tablespoon quinoa, ¼ cup cherries, and 2 tablespoons pepitas.

Refrigerate at least 15 minutes until hardened. When hard, cut into irregular pieces with a knife. Store in an airtight container at room temperature for up to 4 days or refrigerated for up to 2 weeks.

Serves 12

Calories Per Serving: 189 DAILY VALUE, Total Fat 9.6g, Total Carbohydrate 25.6g, Dietary Fiber 2.5g, Sugars 20.7g, Protein 3.3g