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Ok...so quinoa is SO WEIRD.
It never turns out the same for me. I always have to cook it in the rice maker for t to be "ricey" and for it to not be mush.
But, like you said, its still good as mush! I make quinoa soup all the time

I always used 1 cup seeds to 2 cups water. I usually sauted the seeds a little in olive oil first (this is when I was on TED nursing DS and needed the extra fats) and then added the water, brought to a boil, reduced heat, covered and cooked until soft. Mine always turned out better if I let it covered as much as possible. I also added a lot of veggies in and the more "stuff" I added I had to adjust by adding some extra water or it wouldn't turn out right (basically with the added veggies I added enough water so everything was just covered...I stopped measuring). Not sure if that helps haha.

Btw mushy isn't necessarily bad. Have you ever had quinoa on the al dente side? This is the way it should be cooked, similar to pasta, but it makes me really sick if I eat it this way (think lots of bathroom time). I have to cook it until it's really soft. Not sure if this is because I was eating such large quantities a day or not, but softer wad always better.

I just boil it in an equal amount of liquid for 5 minutes or so, lid on, then turn it down to low heat to steam for 15 minutes or so, until all the liquid is absorbed into the quinoa. And it generally turns out every time. Helps that I have a kettle with a glass lid so I can watch it without lifting the lid and releasing the steam.

ok this is the secret to quinoa -- 1:1 ratio of water is too much. i cook 2 cups quinoa and use 3 cups liquid (broth/water combo).

this is what i do:

rinse quinoa, let it sit and drain for a couple minutes. saute for 5 min to really dry out all the liquid. then add your broth/water and put a lid on the pot, but leave it tilted so steam escapes. bring to a boil, then lower heat and simmer until all the liquid is gone. let it sit a little while, fluff, and serve.

that makes the fluffiest, al dente quinoa!

I was just reading this yesterday!! It's a great basics article about cooking quinoa

http://www.thekitchn.com/how-to-cook-quinoa-63344

I usually use just slightly under a 2:1 water to quinoa ratio. I saute in a little olive oil and then add the liquid. I bring to a boil, cover and put the heat to low and simmer for 15 minutes. Then I drain any leftover liquid out in one of the fine mesh strainers, put the cover back on and let it sit for a least 10 minutes. Comes out perfect every time.

Ditto rice cooker here!

@T-Mom: if your making it for your LO I would suggest using flakes (makes like a cream of wheat/rice/buckwheat cereal) and/or baking with the flour at first. Sometimes the whole seeds can be too much for them to digest at first and the flakes/seeds are easier on digestion since they are partciually broken down to begin with, plus it helps wean them onto the flavor/texture of quinoa. You can make your own flour by grinding the seeds in a high quality food processor (we use a Vitamix) or a clean coffee grinder. So much more cost effective and tastes better than buying some. They flakes you would have to buy. We use Ancient Harvest brand which flakes/flour/seed are made in a dedicated quinoa facility (polenta and quinoa pasta is separate facility since it contains corn). Ohhh and you can make your own quinoa pasta at home from just water and quinoa flour!! Super easy!

I have had a lot more success with quinoa since I started soaking it overnight. I like the texture and taste better and it is easier to digest. I soak 1.5 cups in 3 cups of water, drain and then cook it covered with another 1.5 cups of water.

I start soaking it while I am Mahjong dinner the night before. A cup and a half makes enough for my husband and I to use it as a main dish once and a side once.

@T-Mom: We make a "healthy" cookie (at least I think it is healthy haha) for DS with 1 mashed banana, 2/3 cup quinoa flour, 2 tsp oil (he needs it for his diet but you can skip this all together) and ~1 Tbsp of water (give or take...enough to get a batter like consistency and a little more if you skip the oil). You can toss in chocolate chips, raisins, blueberries etc and bake at 350 for 10-15 min. Baking with quinoa tends to take a little longer so just keep an eye on it. We usually measure it out with a cookie scoop on parchment so they are uniform in size (this makes about 9 cookies per banana) and they don't spread. You can also make them in silicone muffin cups, but they don't rise so fill them up hehe. DS LOVES them!! They aren't super sweet, but he doesn't know the different either. You can always add a little ECJ sugar if needed too.

ETA: I accidently just slipped the word "cookie" instead of what I meant to ask what he wants to eat, so I am off to make these now!!

@T-Mom: remembered a few more links I have! Pizza crust! These were the ones that best fit my diet that we just further modified, but I'm sure there are some recipes out there with some more of the "good stuff" in Okay and now I'm done...I think!

http://forlifepersonalchef.com/2011/01/25/pizza/

http://vegweb.com/recipes/quinoa-pizza-crust