Main Dish

from: Sodium Girl's Limitless
Low -Sodium Cookbook by Jessica Goldman Foung
Makes 8 mini truffles.
Put quinoa and 3/4 cups of water into a pot and bring to a boil. Then, lower heat so water is gently simmering and cover the pot. Cook for 10 minutes. Turn off heat and remove cover. Stir the quinoa and add a pinch more water if any of the grains are stuck to the bottom. Quinoa should be cooked but crunchy. Set the pot aside.
Turn the oven broiler on low. Spread quinoa on a cookie sheet and put into oven. Cook for 10 to 15 minutes, or until quinoa is crispy.
In a double boiler (or a microwave), melt the two bars of chocolate. Stir constantly to make sure that the chocolate doesn't burn.
Meanwhile, set up your treat-making station. Silicone cupcake cups or little bowls are easiest to use. In each, mix a tablespoon of quinoa and two tablespoons of chocolate in the cup. I used a chopstick to do the stirring. And make sure the chocolate is spread throughout. You want the quinoa to be covered on all sides. Then, put the cups or bowls in the refrigerator for at least 20 minutes.
When ready to eat, pry the treats out of the cups or bowls and serve immediately so they melt in your mouth and not on your carpet. www.sodiumgirl.com 

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