Toast 3/4 cup quinoa over medium/high heat until brown. Use the Manual Food Processor to process 2 cups of instant oats until they are coarsely chopped. In a large mixing bowl, add toasted quinoa, oats and 2/3 sweetened coconut flakes. Add 1/2 cup mini semisweet chocolate chips. Use the Easy Read Measuring Cup and Scoop and spread to measure 3/4 cup creamy PB. Add 1/3 cup honey or agave nectar. Use medium scoop and scoop balls onto cookie sheet lined with wax paper. Freeze for 10 min to firm. Place in airtight container and store in fridge for up to 4 days.