Rinse 1/4 cup of uncooked quinoa, combine with ½ cup of water in a saucepan. Bring to boil, then simmer for 15 minutes until fluffy. Cool slightly.

Preheat oven to 350°F (176°C) and line a baking sheet with parchment paper.

In a bowl, combine cooled quinoa, rolled oats, pumpkin seeds, hemp seeds, and chia seeds. Stir until well mixed.

Add tahini, maple syrup, baking soda, and sea salt to the dry mixture. Optionally, add chocolate chips. Mix thoroughly.

Scoop about 1 ½ tablespoons of dough onto the baking sheet, flatten slightly for even baking.

Bake for 14 to 18 minutes until edges are golden brown. The center should remain slightly soft.

Let cookies cool on the baking sheet for 5 to 10 minutes before transferring to a wire rack.