In a large bowl, combine quinoa, oats, almonds, flaxseed and salt, stirring to mix well. Fold in chocolate chips.

Stir in honey, brown butter and vanilla extract, mixing well with a spoon until combined and entire mixture is moistened. If it still seems too dry, add additional honey 1 tablespoon at a time, but you don’t want it to be too wet.

Line a 9×9 baking dish with plastic wrap or parchment paper. Firmly press the mixture into the pan, into all the corners and evenly top it off with a spoon. You want it packed as tightly as possible. Refrigerate for at least 2 hours, then remove and lift granola bars out of pan, cutting into 12 squares. These work best refrigerated.