Add quinoa and water to a small sauce, cover and bring to a boil, reduce heat to a simmer and cook approximately 15 minutes or until all water has been absorbed. Cool to room temperature and refrigerate at least 2 hours...overnight will work.

Using a food processor, add dates and pulse until they form a ball. Remove dates and place in a medium mixing bowl.

Add almonds to the food processor and pulse until finely minced. Be careful not to turn the almonds into paste - you want the nutty bits.

Add fruit, nuts, peanut butter and cold quinoa to the food processor and pulse until ingredients are well combined.

Spoon into a loaf tin lined with parchment paper and smooth the top. Chill in the refrigerator or freezer before cutting into bar form (or squares, depending on how many you want to make!)