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Quinoa flour is a flour produced from quinoa, a grain-like seed native to the Andes of South America. Quinoa is a somewhat unique grain, in that it has a very high protein content which made it a critical part of the Andean diet for centuries.
Bring two parts water and one part quinoa to a boil; reduce to a simmer, cover and simmer for about 15 minutes. Youâll know quinoa is done when all the water is absorbed and the white spiral germ has separated. As a gluten free and wheat free flour, quinoa is a fabulous option for baking.