Begin by breaking the dark chocolate into small pieces and placing them in a microwave-safe bowl. Microwave on low power in 15-second intervals until smooth and glossy, about 1-2 minutes.

Once the chocolate is melted, fold in the puffed quinoa gently using a spatula, ensuring even coating.

Prepare a parchment-lined baking sheet and drop spoonfuls of the mixture onto it, spacing them about an inch apart.

Place the baking sheet in the freezer for about 30 minutes or refrigerate for 1 hour until firm.

Transfer the crisps to an airtight container, layering with parchment paper to maintain texture.