Put the quinoa into a small saucepan and cover with plenty of water.

Bring water to a boil over high heat; reduce heat to medium and cook until the grains are tender and the quinoa has sprouted their halos (look at the photo above, you can see them)

Drain in a fine mesh sieve and then run cool water over them to stop their cooking.

Position a rack in the center of the oven and preheat the oven to 350 degrees.

Grease a 5 X 9" loaf pan and set aside.

Whisk the flour, baking powder, baking soda, garam masala and salt in a small bowl.

Using an electric mixer, beat the butter with the sugars for 5 minutes until light and creamy; scraping down sides of bowl occasionally.

Beat in the dates and the eggs until well creamed.

Beat in the yogurt and vanilla until mixed then scrape the sides and remove the beaters.

Stir in the flour and quinoa with a spatula until there are no dry pockets of flour; scrape the dough into the prepared pan.

Bake until the loaf is browned, cracked a bit in the center and firm to the touch and until a toothpick inserted into the center comes out clean, about 55 minutes.

Cool in the pan for 10 minutes until turning out to cool completely.