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Add the quinoa to a dry skillet. Turn the heat to medium and toast the quinoa until golden and popping, stirring frequently (about 5 minutes). Be careful not to burn.
Pour the quinoa into a bowl and allow it to cool.
Transfer the quinoa to a high-speed blender and blend until it becomes a fine powder (about 1 minute).
Pass the quinoa flour through a fine mesh strainer to remove any large chunks.
Store your quinoa flour in a sealed container in the refrigerator for up to 6 months.