Preheat the oven to 350°F (175°C).

Rinse the quinoa.

Cook the quinoa in boiling water until al dente, about 10 minutes.

Drain the cooked quinoa thoroughly.

Spread the drained quinoa on a large baking sheet.

Allow the quinoa to cool to room temperature.

Drizzle canola oil over the quinoa.

Toss the quinoa to coat it evenly with the oil.

Bake the quinoa for 30 minutes, or until crisp.

In a medium saucepan, combine sugar.

Cook the sugar over moderately low heat, stirring occasionally.

Continue cooking until a deep amber caramel forms, about 8 minutes.

Stir in the baking soda into the caramel.

Add the baked quinoa and sesame seeds to the caramel mixture.

Stir to combine all ingredients evenly.

Immediately scrape the mixture onto the baking sheet.

Working quickly, spread the mixture as thinly as possible.

Let the brittle cool completely.

Break the brittle into pieces and serve.