Chocolate-Covered Puffed Quinoa Bark

Line a 9-by-13-inch baking pan with parchment paper. Reserve 2 tablespoons crushed freeze-dried strawberries in a small bowl. In a large bowl, combine 3 cups puffed quinoa, 2 tablespoons chia seeds and the remaining crushed strawberries.

Stir ¾ cup peanut butter and 2 tablespoons coconut oil together in a small microwavable bowl. Microwave on High until melted, about 1 minute. Pour the peanut butter mixture over the quinoa mixture and stir until evenly coated. Transfer to the prepared pan and press evenly into the bottom. Freeze, uncovered, until firm, about 10 minutes.

Place chopped dark chocolate in a medium microwavable bowl. Microwave on High in 30-second intervals, stirring after each, until melted and smooth, 1 minute, 30 seconds to 2 minutes.

Drizzle the melted chocolate over the chilled quinoa mixture. Sprinkle with the reserved 2 tablespoons strawberries and ½ teaspoon flaky salt. Refrigerate, uncovered, until the chocolate is firm, about 5 minutes. Cut into 12 (3¼-by-3-inch) pieces. Keep refrigerated until ready to serve. Recipe developed by Anna Theoktisto