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Rinse quinoa in a fine sieve until water runs clear, drain and transfer to a medium pot.
Add 2 cups water and bring to a boil.
Cover, reduce heat to medium-low and simmer until water is absorbed, 15 to 20 minutes. Set aside off the heat for 5 minutes; uncover and fluff with a fork.
Preheat the oven to 350°F. Line the bottom of an 8-inch square baking pan with parchment paper; set aside.
In a blender, purée hemp milk, dates, seeds, applesauce, cocoa and salt.
Transfer to a large bowl; stir in quinoa and 1/2 cup almond meal.
Transfer to prepared pan, scatter remaining 1/4 cup almond meal over the top and bake until firmly set, about 1 hour.
Set aside to let cool for 1 hour, and then carefully run a paring knife around the pan to loosen the edges.
Turn out onto a flat surface, remove parchment paper, cut into squares and serve.
To freeze, wrap individual squares tightly and store in the freezer. Thaw in the refrigerator or microwave.