Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
In a large bowl add cooled cooked quinoa, almonds, cashews, flax seeds and sesame seeds. Stir in coconut oil, agave, vanilla and salt and mix well to combine.
Spread the quinoa mixture on two baking sheets. Bake in the preheated oven for 40-50 minutes stirring every 15 minutes until golden brown. Remove from the oven and let cool completely before eating or storing.
Directions for Smoothie Bowls:
In a high powered blender combine frozen peaches, raspberries, coconut milk, flax seeds, agave nectar, and salt. Blend on high pushing mixture down with a tamper. Add water to thin the mixture and make blending easier. (note: Thawing fruit prior might be better for less powerful blenders).