Start by lining a baking sheet with parchment paper to prevent sticking, or spray a mini muffin tin with cooking spray for easy removal.

In a microwave-safe bowl, add your dark chocolate and optional peanut butter. Heat the mixture in the microwave at 20% power in 15-second intervals, stirring frequently until smooth and glossy.

Once melted, remove the bowl from heat and quickly stir in the puffed quinoa until all the grains are fully coated.

Using a small cookie scoop or spoon, drop portions of the chocolate-quinoa mixture onto the prepared baking sheet or into the muffin tin.

Place the tray or muffin tin in the freezer for about 30 minutes, or refrigerate for about 1 hour, until the Dark Chocolate Quinoa Crisps are completely firm.

After the chocolate has set, gently remove the crisps from the muffin tin or peel them off the parchment paper.