In a large skillet, heat 1 tablespoon of expeller pressed coconut oil until medium hot.

Pour 1/3 cup of sprouted quinoa into the skillet with the hot oil and stir constantly until toasted and light brown (about 30 seconds).

Quickly scrape the crisped quinoa from the skillet into a clean bowl.

Repeat the above steps twice more. You will now have one cup of crisped quinoa. Set aside to make the marshmallow.

Lightly grease an 8x8 or 9x9 baking dish with expeller-pressed coconut oil.

Place 1/4 cup water in a large bowl and sprinkle the gelatin over it in an even manner. Let sit for a few minutes.

Put the sugar and the other 1/4 cup of water in a small pot and bring to a boil while stirring. Once the hot sugar water is a rolling boil, pour it over the gelatin/water mixture and beat with an electric mixer for 5-8 minutes until white marshmallow forms with soft peaks.

Working quickly, add the crisped quinoa to the bowl of still warm marshmallow and stir until all the grains are evenly coated.

Transfer the krispie marshmallow mixture to the prepared baking dish with a spatula and press into an even, compact layer.

Let sit at room temperature for about 20 minutes until firm.

Cut into 16 squares and serve.

Store the krispie treats at room temperature in an airtight container for up to 3 days. Refrigerate for up to a week.