In a large mixing bowl, combine the warm water, active dry yeast, and honey. Stir gently and let sit for 5 minutes until the mixture is foamy.
Add the quinoa flour, all-purpose flour, and salt to the yeast mixture. Stir with a wooden spoon until a sticky dough forms.
Add the olive oil and cooked quinoa to the dough and mix until fully incorporated.
Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise at room temperature for 8 to 12 hours, or until doubled in size and bubbly.
After the dough has risen, preheat your oven to 450°F (230°C). Place a Dutch oven or heavy oven-safe pot with a lid inside the oven to heat up for 30 minutes.
Carefully remove the hot pot from the oven. Lightly flour a work surface and turn the dough out onto it. Shape the dough into a round loaf by folding the edges toward the center.
Place the dough seam-side down onto a piece of parchment paper. Cover with a towel and let rest for 30 minutes.
Using the parchment paper, transfer the dough into the hot pot. Cover with the lid and bake for 30 minutes.
Remove the lid and bake for an additional 15 minutes, or until the bread is golden brown and sounds hollow when tapped.
Remove the bread from the pot and cool on a wire rack for at least 1 hour before slicing.