http://www.klunkerskitchen.com/2017/04/klunkers-quinoa-frittata-mm.html

1 cup uncooked quinoa
3 cups water for soaking
1 cup fresh baby spinach, chopped
1/2 cup chopped onions
2 cloves garlic, peeled and chopped
1/4 cup frozen peas and carrots
1/3 cup sweet bell peppers, chopped (I used orange)
1/3 cup water for mixing
Nutritional yeast
salt and pepper to taste (optional)
(the list above of veggies is for this recipe shown. You can add, subtract, and completely change them up)

Mushrooms
Tomato paste
Basil
Oregano

You will also need a blender, a large bowl for mixing, a large 10-12 inch, nonstick pan, and a good spatula.

1 cup uncooked quinoa 3 cup s water for soaking 1 cup fresh baby spinach, chopped 1/2 cup chopped onions 2 cloves garlic, peeled and chopped 1/4 cup frozen peas and carrots 1/3 cup sweet bell peppers, chopped (I used orange) 1/3 cup water for mixing

You will want to soak your uncooked quinoa in 3 cups of water. You will need to soak for at least 4 hours, but longer is fine. (up to 24 hours).
After the quinoa has soaked, you will want to drain into a fine mesh strainer. Wash the quinoa under running water for a minute or so. Drain well.
Put into a blender and add the 1/3 cup water (and salt if using).
Blend on high for at least a minute, I go two, to make very smooth.
Set aside, and prepare the rest of your ingredients.
Place your pan on the stove, over medium heat. Allow the pan to heat up for about a minute.
While it is heating up, add the the veggies to the bowl.
Add the quinoa batter to the bowl also, and stir until well blended.
Now, pour the whole mixture into your pan. Spread it out until it is one even layer. In my 12 inch pan, it was about 1/2 inch thick. If it is more, that is fine too, it just takes a little longer to cook.
Allow the frittata to cook on medium heat, for at least 10 minutes or more. You will cook until the top has "dried out", and if you shake the pan (gently, you are not hulk) and it moves freely,
When the frittata is ready to be turned, you will take a large plate, place it on top of the now firm batter.
Now carefully pick up the pan, put your hand on the plate, and turn the frittata onto the plate. You should now have the cooked side up on your plate.
You need to cook the other side, so carefully slide the frittata from the plate to the pan (uncooked side down this time)
Use a spatula, and gently press down all around the top, so you help the frittata to cook all over.
Now wait, wait until it is golden brown, and moves on its own.
When it is finally done, and you feel it with your fingers, and it doesn't feel raw, slide the whole thing onto a cutting board, and let it rest for about 5 minutes.