Begin by breaking the dark chocolate into small pieces and placing them in a microwave-safe bowl. Optionally, add peanut butter for creaminess. Heat the mixture in the microwave at low power in 15-second intervals, stirring continuously until the chocolate is fully melted and smooth. This process should take about 1-2 minutes.

Once your dark chocolate is melted, remove it from the microwave and immediately stir in the puffed quinoa. Use a spatula to ensure that every piece of quinoa is well-coated in the chocolate, resulting in a thick and glossy mixture. This should take about 1 minute of mixing to achieve a uniform blend.

Prepare a parchment-lined baking sheet or mini muffin pan, and using a spoon, drop small spoonfuls of the chocolate-quinoa mixture onto the prepared surface. Make sure to space them apart to allow for spreading. If desired, lightly sprinkle each portion with flaky sea salt to enhance the flavor contrast and add a touch of elegance.

Once all the portions are formed, place the baking sheet or mini muffin pan in the freezer for about 30 minutes or in the refrigerator for 1 hour. This step allows your Dark Chocolate Quinoa Crisps to firm up nicely, creating a satisfying crunch when you're ready to enjoy them.

After the crisps have set, carefully transfer them to an airtight container. Layer the crisps with parchment paper to maintain freshness and prevent sticking. These guilt-free snacks can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.