Bring 2 cups (480 ml) of water to a boil in a small saucepan over high heat. Add the quinoa, candy cap powder, and salt, cover, and reduce the heat to low to simmer gently until all of the water is absorbed, about 15 minutes. (The quinoa should look mushy and overcooked; this will help bind the granola bars.) Remove from the heat and let cool completely, at least 30 minutes.
Pulse the dates in a food processor until they become almost paste-like. Set aside, then pulse the cooled quinoa mixture in the empty food processor until smooth, sticky, and paste-like.
Combine the processed quinoa and dates in a mixing bowl, then add the granola. Use your hands to incorporate the granola into the quinoa-date mixture, squeezing and kneading until it starts to come together (this will be a bit sticky and messy). Once thoroughly mixed, transfer the mixture to a cutting board and roll it into a ¾-inchthick rectangle. Use a heavy, sharp knife to cut into 16 to 20 pieces. Any stray granola can be pressed back into the bars before dehydrating.
Arrange the granola bars on a dehydrator tray and dehydrate for 6 to 8 hours at 145°F (60°C) or bake for 3 to 4 hours in a 200°F (93°C) oven. Serve immediately, or store, covered or wrapped, at room temperature for up to 2 weeks.
