Preheat your oven to 325°F (163°C). Line a large baking sheet with parchment paper.
In a large mixing bowl, combine the puffed quinoa, gluten-free rolled oats, shredded coconut, lemon zest, dried cranberries, salt, and ground cinnamon. Mix well.
In a separate bowl, whisk together the melted coconut oil and maple syrup. Pour the wet ingredients over the dry ingredients and stir until everything is well coated.
Spread the granola mixture evenly on the prepared baking sheet. Press it down slightly with a spatula to create a compact layer.
Bake in the preheated oven for 25-30 minutes or until the granola turns golden brown, stirring halfway through to ensure even cooking.
Allow the granola to cool completely on the baking sheet. It will continue to crisp up as it cools.
In a heatproof bowl, melt the dairy-free chocolate chips in the microwave or using a double boiler.
Once the granola is completely cooled, drizzle or spread the melted chocolate over the top. You can use a spatula to create a smooth chocolate layer.
Place the baking sheet in the refrigerator for about 15-20 minutes or until the chocolate topping hardens.
Once the chocolate is set, break the granola into clusters of your desired size.