To Soak or Not Soak Quinoa for Flour

I want to make my own quinoa flour from whole quinoa seeds. A lot of recipes say to bake/toast the quinoa in order to improve the flavor. Ok. But some recipes say to soak the quinoa before hand in order to remove the harmful phytic acid while other ppl (Dr Weil) say not to soak it because the saponins can leach into the seeds.

Which method is the healthiest overall?