Bring water to a boil and add quinoa with cinnamon stick. Reduce to a simmer. After 10 minutes remove the cinnamon stick and simmer for another 10 minutes or until the quinoa is cooked.
Preheat the oven to 350 F.
In a saucepan add the sugar and cook over medium-low heat until melted and just lightly golden.
Pour the caramel in a 6-cup mold, cake pan or in six ramekins. Place your baking dish of choice in a large baking pan.
In a blender add the quinoa with any liquid, condensed milk, evaporated milk, eggs and vanilla, and process for 1 minute. Pour in the prepared baking dish of choice. Add water to the large baking pan halfway up the filled baking dish.
Cover loosely with aluminium foil and bake for 1 hour or until the center is set and an inserted knife comes out clean.
Cool at room temperature for 30 minutes and then put it in the fridge overnight. Run a knife along the edge and tap the flan on the sides to make sure it is loose, then flip over onto a plate with a lip that will catch any caramel sauce.