3-Ingredient Quinoa Bites
3-Ingredient Quinoa Bites
Ingredients
- 3/4 cup dry quinoa, or 100g
- 100 g chocolate chips, semi-sweet
- 2 tablespoons natural peanut butter, or 32g
Instructions
- 1
Rinse the dry quinoa thoroughly under cold water. Spread the rinsed quinoa on a clean kitchen towel or paper towels and allow it to dry completely. This step is crucial for proper popping.
⏱️ 5 min
- 2
Place the dried quinoa in a dry pan over medium heat. Toast the quinoa, stirring frequently, until it begins to pop like popcorn. Continue toasting until the popping subsides, indicating the quinoa is fully toasted and crispy. Be careful not to burn it.
⏱️ 10 min
- 3
While the quinoa is toasting, melt the semi-sweet chocolate chips. This can be done in a microwave-safe bowl in 30-second intervals, stirring in between, or in a double boiler until smooth.
⏱️ 3 min
- 4
Once the chocolate is melted and smooth, add the natural peanut butter to the melted chocolate. Stir well until the chocolate and peanut butter are fully combined and form a uniform mixture.
⏱️ 2 min
- 5
Pour the chocolate and peanut butter mixture over the popped quinoa in a large bowl. Mix all ingredients thoroughly until every piece of quinoa is coated.
⏱️ 5 min
- 6
Line a baking tray with parchment paper. Scoop spoonfuls of the quinoa mixture onto the prepared tray. Flatten each scoop into a bite-sized disc or square shape.
⏱️ 5 min
- 7
Refrigerate the quinoa bites for at least 30 minutes, or freeze for 15-20 minutes, until they are completely hardened. Once firm, they are ready to serve.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
3-Ingredient Quinoa Bites
- 3/4 cup dry quinoa, or 100g
- 100 g chocolate chips, semi-sweet
- 2 tablespoons natural peanut butter, or 32g
Instructions
- 1
Rinse the dry quinoa thoroughly under cold water. Spread the rinsed quinoa on a clean kitchen towel or paper towels and allow it to dry completely. This step is crucial for proper popping.
⏱️ 5 min - 2
Place the dried quinoa in a dry pan over medium heat. Toast the quinoa, stirring frequently, until it begins to pop like popcorn. Continue toasting until the popping subsides, indicating the quinoa is fully toasted and crispy. Be careful not to burn it.
⏱️ 10 min - 3
While the quinoa is toasting, melt the semi-sweet chocolate chips. This can be done in a microwave-safe bowl in 30-second intervals, stirring in between, or in a double boiler until smooth.
⏱️ 3 min - 4
Once the chocolate is melted and smooth, add the natural peanut butter to the melted chocolate. Stir well until the chocolate and peanut butter are fully combined and form a uniform mixture.
⏱️ 2 min - 5
Pour the chocolate and peanut butter mixture over the popped quinoa in a large bowl. Mix all ingredients thoroughly until every piece of quinoa is coated.
⏱️ 5 min - 6
Line a baking tray with parchment paper. Scoop spoonfuls of the quinoa mixture onto the prepared tray. Flatten each scoop into a bite-sized disc or square shape.
⏱️ 5 min - 7
Refrigerate the quinoa bites for at least 30 minutes, or freeze for 15-20 minutes, until they are completely hardened. Once firm, they are ready to serve.
⏱️ 30 min