Place quinoa in fine mesh sieve and rinse well.
In small saucepan, combine quinoa with orange juice and 125 mL (1/2 cup) of the milk. Bring to boil over medium high heat. Reduce heat to low; cover and cook for 15 minutes. Remove from heat and let stand for 5 minutes or until liquid is absorbed.
In another bowl, whisk together flour, baking powder, soda and cinnamon.
Stir sugar, melted margarine, remaining milk, egg and vanilla into quinoa mixture and pour over flour mixture. Stir until moistened. Stir in raspberries.
Divide batter among 10 lightly greased or paper lined muffin cups.
Bake in 200 C (400 F) oven for about 18 minutes or until cake tester inserted in centre comes out clean.