Place the puffed quinoa and candied ginger in a medium bowl and set aside.
On a baking sheet, roast whole macadamia nuts until golden and fragrant, about 8-10 minutes. Coarsely chop.
Add the macadamia nuts to the bowl with the quinoa and ginger. Toss and keep nearby.
Line a large baking sheet with parchment paper or a silpat mat. Keep nearby.
In a small saucepan, bring maple and brown sugar to boil over medium heat, stirring occasionally. Continue cooking, stirring, for 2-3 minutes until it foams up, gets dark and smells fragrant, but does not burn.
Add the baking soda and salt and pour into the puffed quinoa bowl, tossing quickly to thoroughly coat the cereal. Spread the mixture onto the prepared baking sheet to cool completely. It should get crispy once it cools, but if it's not crispy enough for your taste, pop it in the oven at 375 for 5-10 minutes and let cool again!
Serve over a bowl of yoghurt with blood orange supremes.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.