I use a ratio of usually 1/3 quinoa to 2/3 rice (Indian basmati or other), rinse well, and cook in 2x water (you can reduce the water to 1.75 or 1.5 if you like hard rice).
When cooked, I add some ghee or olive oil and fluff the rice gently with a fork or a paddle and let it rest for a while, then refrigerate and reheat per meal.
I started adding quinoa to increase protein and then the fat and refrigeration when I read up about the increase in resistant starch from doing that. More here and here.
