Line an 8-in. square baking pan with parchment, letting ends extend up sides. Prepare quinoa according to package directions. Transfer to a large bowl. Set aside and allow to cool completely.
In a food processor, combine dates, coconut oil, almond butter, protein powder and vanilla. Cover and pulse until blended. Add coconut and chia seeds. Pulse until combined. Add oats and cooked quinoa. Pulse until combined.
Press firmly into prepared pan. Cover and refrigerate for at least 1 hour or until set. Lifting with parchment, remove from pan. Using a serrated knife, cut into bars. Store in the refrigerator.
