Preheat oven to 350°. Place quinoa in a blender and grind about 5 minutes until it becomes fine flour or grind in a flour mill. Remove and place in a mixing bowl. Coarsely grind the walnuts in the blender and place in the bowl. Add sea salt, mix, and add the oil, Edensoy and maple syrup. Mix thoroughly. Press the dough evenly into a 9" pie plate to form the crust. Pre-bake the crust for 10 minutes.
While the crust is baking, place the nectarines, juice and sea salt in a medium saucepan and bring to a boil. Reduce the flame to low and slowly add the dissolved kuzu, stirring constantly to prevent lumping. When thick, about 1 minute or so, pour the filling into the pre-baked crust. Bake another 10 minutes until the crust is golden brown. Remove and cool before slicing.
Per serving - 305 calories, 11 g fat (30% calories from fat), 8 g protein, 47 g carbohydrate, 11 g fiber, 0 mg cholesterol, 153 mg sodium