1. Heat oven to 375 degrees . Heat a 2- to 3-quart saute pan over medium heat. Add quinoa. Cook, stirring constantly, until quinoa pops, 2 to 3 minutes. Transfer to a bowl.
2. In a medium bowl, whisk flour, oats, baking powder, salt, nutmeg and popped quinoa. Set aside.
3. In a large bowl, beat butter and both sugars until smooth and fluffy. Beat in eggs, one at a time, beating well after each addition. On low, beat in vanilla. Spoon flour mixture into bowl and beat on low just until combined. With a wooden spoon, stir in both kinds of chips and the walnuts. Drop dough onto baking sheets by large spoonfuls (about 3 tbsp) 2 inches apart. Bake at 375 degrees for 12 to 15 minutes per batch. Cool 2 minutes on baking sheet; transfer to a wire rack to cool completely.