Spread quinoa on a sheet pan. Once oven is hot, place quinoa inside to toast. Check every two minutes until the quinoa is lightly golden. Allow the quinoa to cool.
While the quinoa is cooking/cooling place the turbinado sugar in a pan over medium high heat to melt. Melting the sugar may take some time, just keep moving the sugar around. Once the sugar is melted, add the quinoa and mix.
Transfer the quinoa-sugar mixture to a baking sheet lined with parchment paper; spread to a thin, even layer and allow to cool. Once the sugar quinoa mixture has cooled completely, place the mixture in a zip-top plastic bag; gently tap with a rolling pin to break the candy mixture up. Reserve 1/3 mixture; set aside.
Melting the chocolate
The chocolate can be melted in the microwave or on top of the stove.
Place chocolate in a microwave-safe bowl. Microwave at 20% power for 15 seconds; remove bowl from microwave, and stir. Repeat as needed until the chocolate has melted and then remove. Allow the chocolate to stand for a minute or so until it is completed melted and is smooth. You may need to stir to create a smooth consistency.
If you are using the stove top, it is best to melt the chocolate in a pan placed on top of a boiling pot of water (double boiler). Stir the chocolate until it is melted.
Mixing the chocolate
Once the chocolate is melted, stir in cacao bits and quinoa mixture (except reserved 1/3 cup).
Pour mixture into a baking dish or pan lined with parchment paper. Spread to 1/16-inch thickness. Sprinkle with reserved 1/3 cup quinoa and sea salt. Gently press to adhere.
Freeze 10 minutes to set. Break bark into 12 pieces.