Cook the quinoa in the water.
To do this, add both ingredients to a pan, then bring the mixture to a boil.
At this point, put the lid on, lower the heat and simmer for approx 10 minutes.
Shut off the heat and leave the pan on the burner to continue cooking slightly for an additional 10 minutes.
Mix it somewhat with a fork and allow to cool completely.
Preheat oven to 350 degrees.
Prepare an 8 inch springform pan.
I greased and lined the sides and bottom with parchment.
Using a stand mixer put the eggs, vanilla and milk in a bowl.
Add 2 cups of the cooked quinoa.
Combine these ingredients, then add the butter.
Blend until everything is smooth.
In a separate bowl, mix the dry ingredients together.
Add the dry ingredients into the wet mixture and mix.
Place the mixture into the cake pan.
Cook for approximately 50 minutes.
It is done when a toothpick inserted comes out clean. (I found the cake took longer to bake for me. With the altitude here, my times can be different)
I let the cake cool completely and once removed from the pan I covered the cake in a dark chocolate ganache.