There's a Heston Blumenthal book where he gives instructions on soaking and cooking quinoa with the handy trick of blending half of the cooked quinoa and recombining the grains and adding a ponzu type dressing.
The advantage is that this makes quinoa sticky and it can then be used to make makizushi seaweed rolls.
I find the technique of blitzing a portion of quinoa with a stick blender to be very useful as it helps young children keep quinoa on their fork - at least it allows me to feed my kid quinoa that isn't kept together with mashed avocado without having to pick up seeds from unexpected corners days afterwards.