Combine the quinoa with water using four parts quinoa to one part water, or choose the alternative of soaking it overnight under enough water to cover it completely. For the quick method, the grains should look moistened rather than submerged.

Heat a small skillet over medium-high heat, check it with about 10 grains, then work in batches of about 1 tablespoon of moistened quinoa spread in a single layer. A ready skillet makes the test grains crackle within 15 seconds.

Use a whisk to separate clumps as the moisture evaporates. The wet-looking grains will become loose and dry as steam escapes.

Shake the skillet when popping begins, empty each batch promptly once golden, and repeat with the remaining quinoa before letting it cool for a few minutes. Expect rapid crackling, a toasted aroma, and golden-brown grains in roughly 15 to 30 seconds per batch, with burning possible just seconds later.

Microwave the chocolate chips for 60 seconds and stir thoroughly, or melt them using a double boiler. The chocolate should become smooth as you stir, without dry lumps or a grainy appearance.

Tip the cooled popped quinoa into the melted chocolate. The grains should be dry and loose, not steaming or stuck together in damp clumps.

Fold the mixture until the quinoa spreads evenly throughout the chocolate. Every spoonful should contain coated grains rather than separate pockets of quinoa and chocolate.

Fit parchment into a small glass container or loaf pan measuring between 6 inches x 4 inches and 7.5 inches x 5.5 inches, leaving paper extending over the sides. The larger container makes thinner bars, while the overhanging paper gives you handles for lifting.

Transfer the mixture to the lined container, level the surface, and add extra popped quinoa on top if desired. A consistent thickness helps the slab set evenly and makes the portions easier to bite.

Freeze for 20 minutes or until firm, lift out the slab using the parchment, and leave it at room temperature for a couple of minutes. The chocolate should hold its shape but lose some of its hard, brittle chill before cutting.

Divide the slab into four bars, or cut those portions in half for eight squares. The pieces should hold together with toasted quinoa distributed through each cut face.