It's basically 1 part quinoa to 2 parts water, plus some salt, boil until it's tender and clear. If there's extra water, drain it off like it was pasta, or let it sit out and evaporate a bit. It's almost impossible to become too squishy. I ruin rice every time, so I love it. Just be sure to 'rinse' the quinoa first to remove the bitterness. It should then taste nutty and warm, not bean-y or bitter. I often make it in bulk, then cool it in the fridge, and freeze it in a gallon container to scoop out as I go through the week.