Line an 8x8-inch pan with parchment paper.Toast puffed quinoa in a dry skillet for 2–3 minutes.Melt chocolate chips with coconut oil until smooth.Stir in maple syrup, nut butter, and vanilla extract.Add quinoa, pistachios, and salt, then mix well.Press mixture firmly into the prepared pan.Sprinkle flaky sea salt on top.Chill for 1–2 hours until firm.Slice into bars and serve.