Place the chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second bursts, stirring between each, until smooth, about 1 ½ to 2 minutes.

Fold in the puffed quinoa with a rubber spatula until evenly coated.

Drop heaping tablespoonfuls of the mixture onto a parchment-lined baking sheet to form 12 clusters. Sprinkle with sea salt if desired, then refrigerate 20 to 30 minutes until firm.

Pop the clusters off the parchment and serve immediately, straight from the fridge.