Quinoa Peanut Butter & Chocolate Squares
These Quinoa Peanut Butter & Chocolate Squares are absolutely delicious! One of my favorite candies are Reese’s cups, so when I saw this recipe I knew I had to try it. And I think it will become one of my favorite recipes. With these quinoa squares, I can eat less Reese’s and take away my sweet cravings, with something healthy but with a pretty similar flavor. 
In Mexico, quinoa is still consider a rare ingredient. One of its big drawbacks is its high price, but I think it’s worth it having all those benefits, especially all the essential amino acids. The original recipe called for quinoa crispies, but it’s kind of impossible finding something similar here in Mexico. And ordering it from the States would mean an overpriced shipping. So I had to improvise and work with what I have. 
Although the squares have peanut butter, it taste is not that strong and is perfectly balanced with the honey. I decided to sprinkle some sea salt on the chocolate … yum! Truth is that they are delicious! I cannot stop eating them. 
These are some super nutritious quinoa squares, full of protein from the quinoa and peanut butter. Besides they contain many nutrients such as fiber, potassium, antioxidant, magnesium, among others. I think they could also be called Energy Booster squares. 
I prefer eating them cold, so I let them in an airtight container in the refrigerator. And with the hot weather of these days, they are the perfect snack if they are cold. I think they make a great pre-workout snack. Try the Quinoa Peanut Butter & Chocolate Squares and let me know if you like them!
- 1⅔ cup white quinoa
- 3 cups water
- ½ teaspoon salt
- ½ cup natural peanut butter
- ½ honey
- 113 gr (4 oz) dark chocolate
- 1 teaspoon sea salt
- Preheat oven to 180°C (350°F).
- In a medium saucepan, bring to boil the water and salt. Add the quinoa and cook until just tender, about 15 minutes. Drain well in a fine sieve, let stand, tossing occasionally until cooled and dry. Spread the quinoa on a rimmed baking sheet and bake for 20 minutes, take out and stir, return to the oven and bake for 20 minutes more or until the quinoa is slightly golden brown. Let it cool completely.
- Transfer the quinoa to a large bowl. Line a 23 cm (9 inch) square baking pan with parchment paper.
- In a small saucepan, over medium heat, combine the peanut butter and honey. Stir until completely mix and with a very liquid consistency. Pour the peanut butter mixture into the quinoa and, with a wooden spoon, stir until completely mixed.
- Transfer the quinoa and peanut butter mixture to the baking pan. With the back of a spatula press it down, it should have an even surface. Put inside the refrigerator for 30 minutes.
- Put the chocolate in a heatproof bowl. Sit over a pan of barely simmering water and allow the chocolate to melt, stir constantly. Remove from heat and remove the quinoa from the fridge. Pour the chocolate over the cold quinoa. With the help of a spatula, coat all the surface. Sprinkle sea salt. Return the baking pan to the refrigerator and let cool, preferably, overnight or until the chocolate has completely hardened.
- Next day, take the baking dish from the fridge and cut into 16 pieces.
- Enjoy!
