Crispy Popped Quinoa Truffles

Moisten quinoa with a 4:1 ratio of quinoa to water (or soak quinoa overnight, completely submerging it in water.)

Place moistened quinoa into a small pan heated to medium-high temperature and flatten it into a single layer. Note: To determine when the pan is ready, test about 10 quinoa seeds to see if the pan is hot enough. The seeds should crackle or pop within 15 seconds of going on the stove.

Water will start to evaporate and dry out the seeds. Break the quinoa up with a whisk.

Once quinoa starts to make a crackling or popping sound, shake the pan around. It will be time to take the quinoa off the stove within a few seconds. Your quinoa will smell toasted and nutty. It will also visibly change to a golden brown. The whole process goes by within 15-30 seconds. Blink, and you might miss it! It's only a matter of seconds until the quinoa turns from toasted to burnt! Repeat this process until all quinoa is popped. Let cool for a few minutes before eating (it will be very hot right off the stove).

In your microwave, melt chocolate chips in a medium microwave safe bowl for 60 seconds. Remove from microwave and stir until the chocolate is smooth. (You can also use the double boiler method.)

Add the popped quinoa to the melted chocolate.

Stir until the popped quinoa is evenly distributed through the chocolate. Press into bite-sized molds or a glass pan (for bars) and let cool.