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In a medium saucepan, combine the rinsed quinoa and 1 1/2 cups water. Bring to a boil over medium-high heat, then reduce to a low simmer, cover, and cook for 15 minutes, until all the water is absorbed and the quinoa tails have unfurled. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork and spread onto a plate to cool for 10 minutes.
While the quinoa cooks, stir together the ground flaxseed and 6 tbsp water in a small bowl. Let sit for 5 minutes, until the mixture thickens to a gel.
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