In a large mixing bowl, combine the cooked quinoa, all-purpose flour, salt, and instant yeast. Stir until evenly mixed.
Add the warm water to the dry ingredients and mix with a wooden spoon or spatula until a shaggy, sticky dough forms.
Cover the bowl tightly with plastic wrap or a clean kitchen towel and let the dough rest at room temperature for 12 to 18 hours, until the surface is dotted with bubbles and the dough has doubled in size.
After the dough has risen, preheat your oven to 450°F (230°C). Place a heavy covered Dutch oven or oven-safe pot with a lid inside the oven to heat for 30 minutes.
While the oven and pot are heating, lightly flour a clean surface and your hands. Turn the dough out onto the floured surface and fold it over itself once or twice to shape it into a rough ball. Do not knead.
Carefully remove the hot Dutch oven from the oven. Place the dough ball into the pot and cover it with the lid.
Bake the bread covered for 30 minutes. Then remove the lid and bake for an additional 15 minutes, until the crust is deep golden brown and crisp.
Remove the bread from the oven and transfer it to a wire rack. Let it cool completely before slicing.