In a fine sieve, rinse the quinoa with cold water. Cook the quinoa according to the instructions.
Line a baking sheet with parchment paper, and set aside.
In a small saucepan, melt coconut oil, maple syrup and cocoa on medium. Whisk until smooth. Add almond butter, and stir.
Remove saucepan from heat, and add cooked quinoa, quick oats flakes and coconut flakes. Mix well.
Shape mixture into about a dozen balls with your hands or a cookie spoon. Place ball on cookie sheet, dust with sea salt, if desired, and refrigerate for about 30 minutes.
Store cookies in an airtight container in the freezer for best results. You can also store them in the refrigerator.