- 1/3 cup quinoa, pre-rinsed
- 2/3 cup water
- 16 Medjool dates, pitted
- 1/3 cup raw almonds, with skin
- 1/3 cup natural crunchy peanut butter
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.
Add the dates, peanut butter and cooled quinoa to the almonds on the food processor and pulse until the ingredients are well combined. Place the ingredients into a large bowl and shape into 8 similar-sized bars.
Quinoa bars can be stored in an airtight container and refrigerated for a week.