After rinsing and draining the quinoa in a fine-mesh strainer, place it in a large (12” skillet works best for this) skillet and toast over medium-ish heat (set at around 6 1/2 to start), then brown the quinoa slowly, stirring it often. It takes about 10-15 minutes to get most of the pieces browned. Lower the heat to 5 if it seems like they are getting browned too quickly.

While quinoa is toasting, place the chocolate in a double boiler with water at the bottom of the lower pot. Melt slowly over the lowest heat setting. If you have an induction cooktop, you can melt the chocolate in a single saucepan on the lowest heat setting of your stove until completely melted. Add in the 1/4 teaspoon of salt and stir well to make sure it gets mixed in throughout the melted chocolate.

When the quinoa is completely toasted (browned but NOT burned!), turn off the heat. Carefully pour the quinoa into the melted chocolate and stir to coat all of the quinoa with melted chocolate.

Place silicone candy mold (with compartments a minimum of 1”) on a metal baking tray. spoon the chocolate-toasted quinoa mixture into silicone candy compartments. Sprinkle a small amount of flaked salt on each one (if desired). Place the tray into the freezer for about an hour to set. Remove the bites from the silicone mold and store them in an airtight container in the refrigerator.