In a medium saucepan, bring 1¼ cups water to a boil. Add quinoa, reduce heat, cover and simmer for 10 minutes (you may have to reduce heat more if water boils or quinoa is getting too dry). Turn off heat and leave pan on burner, covered, for 10 minutes. Fluff quinoa with a fork and set aside to cool.

Preheat oven to 350°. Line 14 muffin cups with paper liners. In a bowl, whisk together sugar, flaxseed, cinnamon, baking powder, ginger, baking soda, salt, cardamom and cloves. Lightly crush tea leaves to a fine texture and add to dry mixture; set aside.

In a blender, blend eggs, buttermilk and vanilla on high speed for a few seconds.

Add quinoa and butter to egg mixture in blender and blend on high speed just for another few seconds or until smooth.

Pour quinoa mixture into sugar-spice mixture and fold together until all dry ingredients are incorporated.

Scoop batter into liners until mostly full. Bake cupcakes for 28–30 minutes, or until a toothpick inserted in the centers comes out with only a few crumbs. Let cupcakes cool in pans 5 minutes, then transfer out of pans to a cooling rack to cool completely. Frost cupcakes with Whipped Quinoa Frosting. If desired, top cupcakes with dash of ground cinnamon.