In a large mixing bowl, combine the warm water, active dry yeast, and sugar. Stir gently and let sit for 5 minutes until the mixture is foamy.
Add the quinoa flour, all-purpose flour, salt, and olive oil to the yeast mixture. Stir with a wooden spoon or spatula until a sticky dough forms and all flour is incorporated.
Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise at room temperature for 3 to 3.5 hours, until it has doubled in size and bubbles appear on the surface.
Preheat the oven to 450°F (230°C). Place a Dutch oven or heavy oven-safe pot with a lid inside the oven to heat for 30 minutes.
While the pot heats, turn the dough out onto a well-floured surface. With floured hands, gently shape the dough into a round loaf without kneading.
Carefully remove the hot pot from the oven. Place a piece of parchment paper inside the pot, then transfer the dough onto the parchment paper.
Cover the pot with the lid and bake for 30 minutes. Remove the lid and bake for an additional 15 minutes until the crust is golden brown and crisp.
Remove the bread from the pot and transfer to a wire rack. Let cool completely before slicing.