Place the rinsed and drained quinoa into a frying pan over medium heat. Heat until the water has evaporated and the grains begin to pop, stirring frequently. The quinoa is ready when it has turned golden and smells nutty and fragrant, this should take around 5 minutes. Remove to a large bowl to cool.
Add the flaked almonds, sesame seeds, chia seeds, spelt flakes and a pinch of salt to the toasted and cooled quinoa.
Place the chocolate into a small heatproof bowl. Set the bowl on a pan of barely simmering water, ensuring the water doesn't touch the bowl. Stir occasionally until melted.
Pour the chocolate over the dry ingredients and mix well until fully incorporated. Press the mixture into the holes of a greased muffin tin or a baking sheet lined with paper cases. Top each nest with a few chocolate eggs and leave in a cool place to set - they should be ready in around 20 minutes.