Preheat oven to 350 degrees F. Line a 9x5 inch metal pan with nonstick foil. Alternatively you can use regular foil and grease it or you can use parchment. Set aside.
Rinse the quinoa using your favorite method. I like to put it in a bowl, cover it with water, dump it all into a sieve, then rinse some more.
Drain the quinoa and spread it on a foil lined baking sheet. Add the oatmeal to the baking sheet and bake the two together for 5 minutes. Add the coconut and nuts to the baking sheet and continue to toast for another 5 minutes. Transfer to a mixing bowl.
In a saucepan, combine the coconut oil, brown sugar, peanut butter, honey and salt. Bring to a boil over medium heat.
Remove from heat and stir in the vanilla.
Pour the hot peanut butter mixture over the oats and add the vanilla and salt. Stir until well blended, then press tightly into the pan.
Bake for 18 minutes.
Let cool to room temperature, then chill for several hours. Lift from pan and cut into slices.