Bring a large pot of salted water to boil. Add quinoa, cover and cook on medium heat until white dot of uncooked starch in center is gone, 11–14 minutes. Drain and spread on large plate to cool.
Preheat oven to 350° F. Butter a muffin pan or line muffin pan with parchment liners.
Combine flour, sugar, baking powder, baking soda, salt, Brazil nuts, ginger and raisins in a large bowl. In a medium bowl, combine eggs, juice, butter and vanilla. Stir the liquid ingredients and quinoa into dry ingredients. Transfer to pan.
Bake 45–60 minutes, until toothpick inserted in center comes out clean. Cool on rack and cut into squares.