In a medium bowl, combine the rinsed quinoa and warm water. Stir in the active dry yeast and honey. Let the mixture sit for 10 minutes until it becomes foamy.
In a large mixing bowl, whisk together the all-purpose flour and salt.
Pour the quinoa and yeast mixture along with olive oil into the flour mixture. Stir with a wooden spoon or spatula until a sticky dough forms and all ingredients are combined.
Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise at room temperature for 12 to 18 hours, or until the surface is dotted with bubbles and the dough has doubled in size.
After the dough has risen, preheat the oven to 450°F (230°C). Place a Dutch oven or heavy oven-safe pot with a lid inside the oven to heat for 30 minutes.
While the oven and pot heat, turn the dough out onto a well-floured surface. Using floured hands, gently shape the dough into a round loaf without kneading. Let it rest for 15 minutes.
Carefully remove the hot pot from the oven. Place a piece of parchment paper inside the pot and transfer the dough onto the parchment paper.
Cover the pot 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.