In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the quinoa is fluffy and water is absorbed. Set aside to cool slightly.

Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.

In a large bowl, combine whole wheat flour, rolled oats, mixed nuts, seeds, salt, baking powder, and baking soda. Stir well to ensure everything is evenly distributed.

In another bowl, whisk together the honey or maple syrup, olive oil, milk, and eggs until well combined.

Add the cooked quinoa to the wet ingredient mixture, stirring until incorporated. Then, gradually fold the wet mixture into the dry ingredients until just combined. Be careful not to overmix.

Transfer the batter into the prepared loaf pan, smoothing the top with a spatula.

Place in the preheated oven and bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.

Once baked, remove the bread from the oven and let it cool in the pan for 10-15 minutes. Afterward, remove it from the pan and allow it to cool completely on a wire rack.