Pomegranate, toasted quinoa, and white chocolate bark
To toast quinoa seeds, place them in a skillet over medium heat, shaking the pan occasionally. When they turn golden brown and start popping a bit, they’re done. The quinoa gives the bark a nice crunch. My white chocolate was a little hard to drizzle at the end, but I just shook my spoon over the chilled layer and it turned out well.
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