In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil, then reduce the heat to low and cover. Let it simmer for about 15 minutes or until the quinoa is fluffy and the water has been absorbed. Remove from heat and let it cool.
In a large mixing bowl, combine the cooked quinoa, raw almonds, pomegranate seeds, ground flax seed, peanut butter (or almond butter), dark chocolate chips, and coconut oil. Mix everything together until well combined.
Line your baking dish with parchment paper for easy removal. Pour the mixture into the prepared dish and spread it evenly, pressing down firmly to ensure the bars hold together.
Refrigerate the mixture for at least 2 hours or until firm. Once set, lift the parchment paper out of the dish and cut into bars.
