In a food processor, purée the apricots until almost smooth. Add the boiling water and pulse for a few seconds. Add the brown sugar, oil, cinnamon and salt. Add the apricot purée and puffed quinoa to the bowl of seeds and oats. Stir in the chocolate. Transfer the mixture to the prepared baking dish and smooth out the surface by covering it with parchment paper and pressing down with a rolling pin or another flat object. Remove the parchment paper covering the surface.