Preheat the oven to 350 degrees while you line a baking sheet with parchment paper.
Rinse the quinoa in a fine mesh strainer under cold water.
Place the cup of water and quinoa in a medium sized saucepan and bring to a boil over high heat. Reduce heat to low; cover and simmer 12 to 15 minutes or until quinoa is tender then place to the side to cool.
Spread the coconut on the prepared baking sheet and bake for about 9 minutes or until lightly browned and toasted. Place to the side to cool.
Combine quinoa, 1 1/4 cups coconut, peanut butter, date syrup, cinnamon, and vanilla in a medium bowl.
Shape mixture into 1' balls. Roll in remaining coconut to coat then place excess in the refrigerator to firm up. Enjoy!