How to Make It
Line a 9x13-inch baking pan with parchment paper, spray with cooking spray, and set aside.
Preheat oven to 325°F. Spread the almonds, pepitas, and quinoa onto a rimmed baking sheet and bake for until lightly brown and toasted, about 15 minutes. Transfer to a large mixing bowl. Add the goji berries, blueberries, and pistachios.
In a medium saucepan, bring the brown rice syrup, honey, and salt to a boil, whisking to combine. Let boil for until it turns deep amber in color and looks frothy, about 3 minutes.
Immediately pour the syrup into the mixing bowl and, moving quickly, stir until nuts and seeds are evenly coated. Press the mixture into the prepared pan. Let cool completely (about 20 minutes), then slice into 30 squares.