Position racks in top and bottom thirds of the oven, then preheat to 325°.
In a large bowl, whisk honey, oil, cardamom, cinnamon, ginger, vanilla and salt until smooth.
Add puffed quinoa, oats, hazelnuts, pumpkin seeds, sesame seeds and chia seeds. Stir well to combine and coat evenly with honey mixture. Divide onto 2 baking sheets.
Bake for 15 minutes. Stir mixture; switch and rotate pans. Continue baking until nuts are lightly toasted, about 15 more minutes. Let cool completely on a rack.
Scatter apricots, dates and coconut chips over both baking sheets; stir well to evenly incorporate.
Store granola in jars, air-tight containers or zip-top bags for up to a month.
Notes
Feel free to customize this recipe; almonds would work well instead of hazelnuts, and dried cranberries would be a nice substitute for dates.