Add the dark chocolate to a microwave-safe bowl. Heat in the microwave for 30 seconds at a time, stirring after each heating, until smooth.
In a large mixing bowl, stir together the quinoa, sunflower seeds, pumpkin seeds, and almonds. Pour the chocolate over the mixture and then stir until fully combined.
Using a 1.5 tablespoon cookie scoop, portion the chocolate mixture onto a parchment paper-lined baking sheet at least -inch apart.
Chill in the refrigerator for at least 30 minutes until set. Transfer to an airtight container and store in the fridge.
Notes
The carbs listed for each cluster is 5 grams. After subtracting the sugar alcohols, each cluster has a net carb amount of about 3 grams.