In a small saucepan, add about 2 cups water and bring to a boil. Add the quinoa and reduce heat to a very low simmer, then cover and allow it to cook for about 15 minutes, or until the water is absorbed. Remove lid and allow the mixture to cool for about 15 minutes. (This step can be done a day before to save time. You can also use precooked quinoa)

In a medium glass or stainless steel bowl, add the dates and pour enough boiling hot water over them to cover. Allow them to soak for about 20 minutes.

In a small bowl, use a fork or whisk to stir in the chia seeds into about 1/4 cup almond milk. Allow this mixture to sit for about 5 minutes to absorb the liquid then stir to ensure that there aren't any clumps of seeds.

Preheat the oven to 350 degrees F (180C) and line a baking tray with parchment or non-stick liners. Drain the dates and add them to a blender or food processor and pulse until they become a paste. Add in the oats, walnuts, sea salt, vanilla, and soaked chia seeds. Pulse until this comes together into a dough-like mixture. Scrape the mixture into a large bowl and add the quinoa. Fold together with a spatula to mix evenly. Spread the final mixture out onto your tray and place in the oven to bake for 45 minutes to an hour, stirring in 15 minutes intervals until crunchy and golden.

Once the granola done, stir a final time then place the tray back in the oven and turn it off. Allow the granola to cool off with the oven for 2-3 hours. Now it's ready to serve however you'd like.

Store in an air-tight container.