First: what is important about 48 hours? Second: no. Bread is safe at room temperature because it is so low in moisture that it is difficult for bacteria to grow in it. And hopefully you consume it before it either goes stale or grown mold. But it will take some time for either to happen. Not so with basically any other food, including grains. Grains, and especially rices, are susceptible to growth of bacillus cereus, which, depending on its source, can cause either diarrhea or vomiting. In the end, there is no food (other than bread and grains in their dry state) which is safe at room temperature for 48 hours. The first rule of the kitchen is: kill no one.
Okay, that said, I live in a climate where I am grateful for my garage, AKA walk-out cold storage after about the beginning of October. If you can safely cover your quinoa completely (C.O.M.P.L.E.T.E.L.Y) and set it in an enclosed area such as a garage whose 24-hour temperature is no warmer than 40 degrees, you could be okay. If not, don't.
I never got around to replying to this but thank you so much for your input. Based on what you said, I nixed the quinoa plan and went with idli (made out of fermented rice batter) which lasted us perfectly for about 72 hrs. I was asking cuz I had a toddler with me and we were traveling and I wasn't sure of the food options that we'd have available to us on the journey. anyhow, thank you for your input! it was certainly helpful!
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