Preheat the oven to 350 degrees, and line a baking sheet with parchment paper.
Combine quinoa flakes, coconut (if using), sunflower seeds and/or pepitas, and salt in a medium mixing bowl.
In a small bowl, combine egg whites, maple syrup, melted coconut oil, and vanilla.
Add the wet mixture to the dry quinoa mixture, and mix until all of the quinoa flakes are thoroughly moistened.
Spread the mixture onto the parchment-lined baking sheet. (I take a few minutes to press the mixture into an even layer and then separate into similar-size chunks. See photo. I use a spatula to sort of slice into pieces and then work into clumps with my fingers. It doesn’t have to be perfect, but this will help you to get evenly-crisped chunks.)
Bake for 10-15 minutes or until the granola is turning golden brown. Remove from the oven and stir. Then reduce the oven temperature to 250 degrees, and bake for another 10-20 minutes or until the granola is just crisp. Precise time will depend on individual ovens and the size of your chunks, so take a peek on the early side the first time or two you make this. The granola will continue to crisp up as it cools, so err on the side of not too crisp. After the granola cools, if it is still a little chewy, you may return to the 250-degree oven for another 10 minutes or so to dry out a bit more. This will not compromise the granola at all.
Allow to cool completely and then store in an airtight container. If desired, add optional nuts and dried fruit. You may also enjoy with yogurt or as a cereal.
