A few years ago, on an airplane, I was given a chocolate quinoa crisp as part of my meal. I was fascinated by the texture and flavor, so I tried to find more in a grocery store. The only place I could find them was online (though my California kids could find them in Costco) and I wasn’t too thrilled with the price.
Recently, I discovered recipes online for quinoa crisps. I checked out several and made a couple of them. I decided I could make a shelf stable version that I liked even better and started experimenting. Here, below, is what I came up with. You want good quality chocolate chips. You need the shortening to help them set up and stay set up at room temperature. I added dried fruit and nuts because that’s what I liked about the crisps I tried on the airplane (Just make sure they are chopped very fine so that the size is similar to the puffed quinoa).
Here’s a fruit and nut crisp and also a nut-free crisp for my grandson who is allergic to tree nuts.
BTW, the least expensive source I have found, so far, for puffed quinoa is Azure Standard. Dry pack the extra from bulk purchases in quart canning jars or PETE bottles.
CHOCOLATE CRANBERRY PECAN QUINOA CRISPS (Pantry Cooking II)
1-1/2 cups high quality dark chocolate chips (like Ghirardelli)
1-1/2 tablespoons shortening
1/4 cup finely chopped dried cranberries
1/2 cup finely chopped pecans
1-1/2 cups puffed quinoa
In a large microwave-safe bowl, melt chocolate chips in the microwave. To melt, heat on HI for 60 seconds then stir. Continue heating and stirring every 30 seconds until smooth. Add shortening. Heat 30 seconds. Stir well until combined and smooth. Stir in chopped cranberries and pecans until well mixed. Stir in quinoa.
Using a large cookie scoop or levered ice cream scoop, scoop mixture onto parchment lined baking sheets. Flatten slightly. Refrigerate 20 minutes until chocolate sets. Store in a tight-lidded container in a cool place. Refrigeration is not necessary. Makes 12.
CHOCOLATE CRANBERRY QUINOA CRISPS (Pantry Cooking II)
1 cup high quality dark chocolate chips (like Ghiradelli)
1 tablespoon shortening
1/4 cup finely chopped dried cranberries
1-1/4 cups puffed quinoa
In a large microwave-safe bowl, melt chocolate chips in the microwave. To melt, heat on HI for 60 seconds then stir. Continue heating and stirring every 30 seconds until smooth. Add shortening. Heat 30 seconds. Stir well until combined and smooth. Stir in chopped cranberries until well mixed. Stir in quinoa.
Using a large cookie scoop or levered ice cream scoop, scoop mixture onto a parchment lined baking sheet. Flatten slightly. Refrigerate 20 minutes until chocolate sets. Store in a tight-lidded container in a cool place. Refrigeration is not necessary. Makes 8.
