Quinoa doesn't need to be soaked, but you should rinse it very thoroughly until the water. Here is a page to show you how:

http://tinyurl.com/2kgrwp

It cooks great in a rice cooker with a ratio 1.5 cups quinoa to 2 cups water.

Hi, activ8, I use quinoa frequently. I don't have a quinoa-specific recipe, I simply cook about 1/2 a cup or so and add it to my usual sandwich bread dough. That would be something like 6 cups of flour, the cooked quinoa, 3 tbsp oil and a couple tbsp of honey or maple syrup, a tbsp of salt and 2 tsp active dry yeast. I then add enough water or water/milk mixed to make a tacky, silky dough after a good 8-10 minute knead. If you want more or clearer details I'm happy to give them.

You can tell quinoa is cooked by the odd little 'tails' they develop when they're done, which takes about 15 minutes. The tails look like pale little threads that curl off from the body of each individual grain.

Quinoa is extremely nutritious with a pleasantly bland taste.

Hi activ8, welcome to the site. If you need another idea for using quinoa I have a great salad which is good for potlucks. I'll gladly share, A

This recipe uses ten grain cereal but could be adapted to use quinoa instead. If you try it let me know. Yes soak it, or grind it into flour.

rcornwall 

AUSTRIAN SUNFLOWER BREAD

STARTER:

794 g                                   BREAD FLOUR

7 g                                         ACTIVE DRY YEAST

85 g                                      HONEY

1.4 kg                                   WATER

FLOUR MIXTURE:

2 kg                                       BREAD FLOUR

20 g                                      ACTIVE DRY YEAST

85 g                                      WHEAT GLUTEN (OPTIONAL)

GRAINS:

454 g                                   TEN-GRAIN CEREAL MIX

340 g                                   SUNFLOWER SEEDS

794 g                                   HOT WATER

64 g                                      SALT

METHOD:

Make your sponge nine hours ahead or overnight. Next combine your flour mixture and carefully spoon it over the  sponge to cover it completely. Allow to ferment for one hour and then for 8-24 hours in the refrigerator. Meanwhile soak the grains in the hot water. Allow to cool to room temp, then refrigerate for 8-24 hours. The next day, combine the sponge and flour mixture into a mixer and mix on low for two minutes and then on medium speed for 8 minutes. The dough will be very sticky. Allow to rest for twenty minutes. Add the salt, cereal and toasted sunflower seeds. Knead 5 minutes. Adjust consistency with flour or water if necessary. Allow dough to rise until doubled. Punmch down and give it 2 business letter turns to redistribute the grains. Allow to rise to double. Now shape the loaves and allow to rise until double.

Bake at 450 f. (230 c)

 Dough percentages:Flour             100% (2794)                                   Vital wheat gluten            3%(85g) Water                        79% (2194)                                   Ten grain cereal            16% (454g)Yeast                        .001% (22g)                          Sunflower seeds            12% (340g)Salt               2% (64g)Honey            3% (85g) Bread description: Rustic hydration, lean dough, indirect method, yeasted bread.