Preheat oven to 350 degrees Fahrenheit.

Bring 1 1/2 cups of water to a boil in a saucepan.

Add 3/4 cup of rinsed quinoa to the boiling water.

Cover the saucepan and reduce heat to a simmer.

Cook quinoa for 12 minutes, then drain.

Spread the slightly undercooked quinoa on a rimmed baking sheet.

Bake the quinoa for 20 minutes, stirring occasionally.

Add 1 1/2 cups of old fashioned oats to the baking sheet with the quinoa.

Continue baking for 15 more minutes.

Reduce oven temperature to 300 degrees Fahrenheit.

In a large bowl, combine the toasted quinoa mixture with 1/2 cup sunflower seeds, 1/2 cup chopped pistachios, 3/4 cup chopped dried mango, 1/2 cup chopped crystallized ginger, 1/4 cup raw organic sugar, 1/2 teaspoon sea salt, and 1/2 teaspoon dried ginger powder.

In a separate bowl, whisk together 1/4 cup maple syrup, 1 tablespoon canola oil, 1 1/2 teaspoons vanilla, and 3 beaten egg whites.

Pour the wet ingredients over the quinoa mixture and stir to combine thoroughly.

Line a baking sheet with parchment paper and lightly coat with vegetable cooking spray.

Drop 1/4 cup portions of the mixture onto the prepared baking sheet, flattening each cluster to approximately 1/4 inch thickness.

Bake for 25 minutes, rotating the baking sheet halfway through.

Allow the toasted quinoa clusters to cool completely on a wire rack.

Store in an airtight container at room temperature.