For the popped quinoa:

1. Heat a heavy bottomed skillet or pan over medium heat.  Once the pan is hot, add a little bit of the dry quinoa.  If a few of them start to pop you know the pan is hot enough.  Add in just enough quinoa to have a single layer on the bottom of the pan.  You will hear and see the quinoa start to pop.  Shuffle the pan around so the quinoa doesn’t burn. Continue doing this until the popping decreases and the quinoa are golden brown (you will smell a nutty aroma). Transfer the quinoa into a bowl.
2. Continue working in small batches until you have popped all of the quinoa.

For the quinoa crispy treats:

1. Prepare a 8X8-inch baking dish with non-stick cooking spray or parchment paper; set aside. In a medium sauce pan, heat the peanut butter and honey over medium heat.  Cook until it boils, stirring frequently.  Once it reaches a boil, remove from the heat.
2. Add in the quinoa, flax seed and salt. Stir together until well combined.  Pour the mixture into the prepared baking dish and press down with a rubber spatula.
3. In the same medium sauce pan over low heat, add the 1/4 cup dark chocolate chips.  Stir until melted.  Pour over the quinoa and spread so there is a thin, even layer across the top.  Cover the baking dish with plastic wrap or tin foil and place in the refrigerator for 1-2 hours, or until set (alternatively, you can place them in the freezer for ~30 minutes).  Cut into 16 bars. Enjoy!