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Grind flax seeds in a small coffee grinder and mix flax meal with 2 Tbsp water in a small bowl. Set aside.
Cook quinoa in water as you would rice. Add 1 cup quinoa and 1.5 cups water into pot, bring to the boil, stir well, cover and immediately reduce heat to simmer. Simmer for about 10 minutes or until water is completely absorbed.
Remove from heat and fluff with a spoon to prevent from sticking to bottom of pot and quickly cover again to keep in steam.
Preheat oven to 400 F (200ºC).
Let quinoa cool down enough to be able to work with it with your hands.
Once quinoa is touchable, add flax meal mush to it and knead together with your hands until the flax seed is thoroughly mixed into the quinoa and everything forms kind of a dough.
If the quinoa falls apart into its individual little seeds, add a little more water (1 Tbsp at a time) to make it stickier.
The dough may kind of fall apart but in big chunks, not the individual seeds.
Put dough in a lightly greased (especially the sides) 9" (24cm) separable tart pan and press into the pan with your fingers until bottom and sides are covered up to the edge.
Place in the oven and bake for 25-30 minutes or until golden.
This crust serves for both sweet dessert tarts or pies or savory quiche-like tarts or pies.