Line an 8x8 inch baking pan with parchment paper. Set aside.

Melt the butter in a large saucepan over medium heat. Stir frequently until the butter begins to form brown. It should form little brown specks and start to smell "nutty" after about three minutes. Be careful not to let the browned butter burn!

Add in the marshmallows, and stir until the marshmallows and butter become smooth.

Once the marshmallows are melted, stir in the vanilla extract and a pinch of salt. Turn off the stove and remove the pan from heat.

In a separate large bowl, combine the cooked and cooled quinoa, puffed rice cereal, and rolled oats. Gently mix them together to ensure even distribution.

Pour the dry ingredients in with the melted marshmallows. Use a spatula to fold the mixture until all the dry ingredients are evenly coated.

Transfer the mixture to the greased 8x8 inch baking pan. Use the spatula or your hands to press the mixture down firmly and evenly into the pan. Tip: if the mixture is too sticky, lightly wet your hands or the spatula with water to prevent sticking.

Let the mixture cool at room temperature. Use a sharp knife to cut them into squares.