Begin by rinsing the uncooked quinoa under cold water. In a medium saucepan, combine the rinsed quinoa with twice the amount of water (2 cups). Bring it to a boil, then reduce the heat to low and cover. Let it simmer for about 15 minutes or until all the water is absorbed. Remove it from heat and let it cool.
While the quinoa is cooling, preheat your oven to 350°F (175°C). Line your baking pan with parchment paper, leaving some overhang for easy removal later.
In a large mixing bowl, combine the cooked quinoa, finely chopped macadamia nuts, unsweetened coconut flakes, drained chickpeas, chopped dried pineapple, vanilla whey protein powder, and salt. Mix until well combined.
In a separate bowl, whisk together the honey, coconut oil, egg white, and lime zest until smooth. Pour the wet mixture into the dry ingredients and stir until everything is evenly coated.
Gently fold the white chocolate chips into the mixture, ensuring they are evenly distributed throughout the batter.
Spread the mixture evenly in the prepared baking pan, pressing it down firmly to ensure the bars hold together. Bake in the preheated oven for 20-25 minutes or until the edges are golden brown.
Once baked, remove the pan from the oven and let it cool completely in the pan. Once cool, use the parchment paper to lift the bars out and cut them into squares or rectangles.
