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Place the quinoa and water in a small saucepan. Cover, bring to a boil then reduce the heat to a simmer and cook for 12-15 minutes or until the water is absorbed. Set aside to cool in a heat-proof bowl and refrigerate for about 2 hours.
Add the dates to a food processor and pulse until they form a ball. Remove the dates and place in a bowl. Add the almonds to the food processor and pulse until finely minced.