For the Quinoa Weckerl wash the quinoa and let it dry. Then grind the quinoa grains in a mill (e.g. Mulinette) to flour. Crumble the yeast in the lukewarm milk, add the quinoa, wheat flour and 1 tsp salt and knead well. Let the dough rise covered in a warm place for about 1 hour.
In the meantime, preheat the oven to 180 degrees, form 6 rolls from the dough and place them on a baking tray lined with baking paper. Cut the top of the buns and brush with water. Then sprinkle with salt flakes or grains.
Place the baking sheet with the rolls in the oven on the middle rack and pour about 100 ml of water on a tray on the bottom rack. Bake the quinoa rolls at 180 degrees for about 20-25 minutes.