Mix the quinoa crispies and salt together in a large mixing bowl and set aside. Line a square baking dish (8? x 8? should do the trick) with parchment paper.
In a small sauce pan, heat the peanut butter and honey together. Stir until its liquidy and easy to pour. Pour it over the quinoa mixture and stir with a wooden spoon until everything is combined. Transfer the mixture to your prepared baking dish, and flatten with the back of a plastic spatula. Place in the refrigerator while you melt the chocolate.
Melt the chocolate over a double boiler. Once melted, remove the quinoa bars from the fridge and pour the chocolate mixture over them. Tilt the pan to ensure they are entirely coated. Return the dish to the fridge and until cool and the chocolate has completely hardened.
It’s best if you can wait for a few hours, but if you’re ansy (like me!), then you can probably get away with throwing them in the freezer for 15 – 20 minutes, although they won’t be as tasty.