Toast the quinoa over medium low heat in a dry pan for 3 to 5 minutes, shaking the pan often, until golden (some kernels will pop when heated). Remove from heat into a bowl to cool fully.

Chop the dried cherries.

Place chocolate chips in a glass 2-cup measuring cup and microwave for 30-second intervals until melted and smooth, stirring in between each interval with a spatula. (Alternatively, use a double-boiler to melt the chocolate). When chocolate is fully melted, stir in 2 tablespoons quinoa, ¼ cup cherries, and ¼ cup pepitas.

Place parchment paper over a small cookie sheet. Using a spatula, spread the chocolate mixture over the parchment paper in a thin layer. Sprinkle the remaining 1 tablespoon quinoa, ¼ cup cherries, and 2 tablespoons pepitas.

Refrigerate for 15 minutes until hardened. When hard, cut into pieces with a knife. The bark can be kept in an airtight container at room temperature for up to 4 days or refrigerated for up to 2 weeks.

Recipe courtesy of Alex and Sonja Overhiser, ACoupleCooks.com