Quinoa-Almond Oatmeal Breakfast Bars

2 1/2  c. Quinoa, raw-uncoooked

1 1/2 c. Rolled Oats
1/4  c. Roasted, Salted Pumpkin Seeds
1/4  c. Honey Roasted Sunflower Seeds
1 c. Whole, Roasted Almonds
2 c. Almond butter (I prefer Justins)
1/3  c. Honey
1/3  c. Maple Syrup (I prefer Burton's Maple Syrup)

Combine Almond butter, honey and maple syrup in a liquid measuring cup - then place into microwave to heat up and come slightly pourable.  In a separate large bowl combine quinoa, oats, pumpkin seeds, sunflower seeds and almonds - stirring together to combine well.  Pour almond butter mixture over quinoa mixture - stirring with a spoon to combine well.  Prepare a USA Pans Hot Dog Pan by spraying it with Bak-klene for easy release, then pour in mixture and press into pan.  Place them in the refrigerator to completely chill and set up for at least four hours.  Cut into bars and wrap, then keep refrigerated.