In skillet, toast sunflower seeds over medium heat for 3 to 5 minutes or until golden. Let cool.
In food processor, pulse together sunflower seeds, prunes, orange zest, orange juice, cinnamon and ginger until pastelike. Remove from food processor; stir in 3/4 cup puffed quinoa.
Roll heaping teaspoonfuls into 28 balls. Transfer remaining puffed quinoa to shallow dish; roll immediatley to coat. Let stand overnight.
Store in airtight containers for up to 3 days.