Preheat oven to 300℉. Place quinoa in a small bowl and cover with water. Soak for 20 minutes.
Place oats, almonds, hazelnuts, coconut, sunflower seeds, cacao nibs, cinnamon, turmeric, and sea salt in a large bowl. Stir to combine. Drain quinoa, add to bowl, and toss again.
In a small pan, stir together coconut sugar, coconut oil, syrup, cinnamon, turmeric, and salt. Warm until coconut oil is melted. Whisk until ingredients are blended.
Remove pan from heat and pour liquid over ingredients in bowl. Toss to coat thoroughly.
Transfer granola to a parchment paper-lined baking sheet. Bake for 15 minutes. Remove baking sheet from oven and stir granola around. Return to oven for 10 more minutes.
Remove from oven to cool and sprinkle dried blueberries over granola. Cool completely before serving or storing in an airtight container.