1. Preheat oven to 325 degrees F. Line a large baking sheet with parchment paper and lightly coat paper with nonstick cooking spray. In a large bowl, whisk together 1 egg white, 3 Tbs. honey, and 1/2 tsp. each kosher salt and ground cinnamon. Add 1 cup raw pepitas (hulled pumpkin seeds) and 1/2 cup uncooked quinoa. Stir well.
2. Spread to a 14x12-inch rectangle on the prepared baking sheet. Bake until golden brown and crisp, about 18 minutes. Let cool completely, about 1 hour. (Mixture will continue to crisp as it cools.) Break into 30 pieces and store in an airtight container for up to a week. Pack 2-3 pieces per box with a cold pack.