Holiday Baking with Quinoa

Fruit and Nut Clusters
By Cathy Ireland, P.H.Ec.
From The Vegetarian's Complete Quinoa Cookbook, Whitecap Books Ltd. 2012. Reprinted with permission.

Some dinner parties just call for one decadent treat as the dessert. This is that dessert. Serve with tea or coffee and your company will rave. NOTE: You can find quinoa puffs in the cereal aisle in most high-end grocery stores or at a health food store.

INGREDIENTS
6 oz (175g) bittersweet chocolate, coarsely chopped, 70%-75% coca mass.
1/2 cup (125 mL) quinoa puffs
1/2 cup (125 mL) dried cranberries
1/2 cup (125 mL) whole almonds, coarsely chopped METHOD
1. Line a large baking sheet (11"x17" / 28x42 cm) with parchment paper and set aside. Place the chocolate in a medium microwave-safe bowl. Microwave at medium for 1 minute, stir, microwave for one more minute at medium and stir again until completely melted. Depending in your wattage, this could take longer than 2 minutes. The trick is to add more time in 5-second intervals, as you don't want to scorch the chocolate. Stir until the chocolate has completely melted.
2. Add the quinoa puffs, cranberries and almonds. Stir to combine.
3. Drop 12 equal spoonfuls of the chocolate mixture on the prepared baking sheet.
4. Let set until firm, about 30 minutes, or refrigerate until firm. Store in fridge in an airtight container. Serve at room temperature.