Place the quinoa seeds in a skillet over medium-low heat and toast for about 3 minutes. Allow to cool.
Place the pecans in a skillet over medium-low heat and toast for about 5 minutes. Allow to cool.
Melt the chocolate according to the manufacturer's directions. Once melted add the coconut and cayenne pepper.
Spread onto a flat baking pan lined with a parchment paper in 1/2 inch-thick layer. Sprinkle over and press into the chocolate the pecans and quinoa seeds.
Refrigerate for 15 minutes or until hardened.
Remove the paper, break into pieces and serve or store in the fridge in a container for few days.
Enjoy!
Notes
You can substitute cayenne pepper for any other spices.