Heat a nonstick skillet over medium heat. Add the puffed quinoa and toast, stirring constantly, until it makes gentle popping sounds and turns golden brown, about 3 to 5 minutes. Transfer to a bowl to cool.

In a heatproof bowl set over a pot of simmering water (or in short bursts in the microwave), melt the chocolate, stirring until smooth and glossy.

Stir the peanut butter into the melted chocolate until fully incorporated. Fold in the toasted quinoa, ensuring each grain is coated in the chocolate mixture.

Spoon tablespoon-sized portions of the mixture onto a parchment-lined baking sheet, shaping them into rounds. Flatten slightly with the back of the spoon.

Transfer to the refrigerator or freezer until the clusters are firm and set, about 20 to 30 minutes.