Quinoa Safety

I don't think you'll have any problem with food safety, but I also don't think it will have been great for the texture of the end product.

Thanks for your input! I was so afraid that I'd have to toss it (way too expensive to consider!!) Do you know why this is so?

Sometimes I don't cook my quinoa, I just soak it until it's soft. I'd save it for 2 days maximum, but after about a day it's nice and tender.

Odds are it's going to cook up as porridge. I'm not familiar with the recipe you are citing so I'm not clear on why a long soak is necessary. Personally I really dislike it when cooks totally hammer quinoa. I prefer small distinct grains with the germ visible.