Preheat oven to 180C (160C fan forced).  Place puffed quinoa in a single layer on a baking tray and roast for 4 minutes until golden.

Place oats and chocolate into a food processor and blitz until finely chopped.  Transfer to a large mixing bowl, add the quinoa, coconut and cranberries.

Place the peanut butter and honey in a small saucepan over low heat.  Stir until both have melted then pour over dry ingredients.  Mix quickly to combine and then pour into a lined square cake tin and place in the fridge to set.

Once hard, cut into 16 bars.