1. Preheat oven to 400F.
2. Whisk together the coconut oil and maple syrup in a large bowl.
3. Add the quinoa flakes to the bowl, stirring to combine thoroughly.
4. Evenly spread the quinoa mixture on a parchment-lined baking sheet and sprinkle with a pinch of salt.
5. Roast in the oven, stirring occasionally, until the flakes are dried, crunchy, and golden brown, about 25 minutes.
6. Let the quinoa mixture cool completely before mixing with the pumpkin seeds, almonds, dried figs, and pitted prunes.
7. Store the granola in a glass jar for up to 2 weeks.
