Probably because of too much water. Although I frequently cook quinoa for clients, I’ve found it challenging to cook it right by following the instructions on most brands of quinoa. Typically, the instructions say to rinse to remove the bitter coating known as saponin, add it to boiling water in a 2:1 ratio, reduce the heat, cover and simmer for 15 minutes.  The result I got was usually undercooked quinoa with water remaining in the pot or not very fluffy quinoa. The method I’ve found that works better is: --Use the 2:1 water-to-quinoa ratio, but then... --Leave the cover off while it’s simmering so I can watch it. Some of the water will have boiled OUT. --After about 12 to 15 minutes when much of the water has been absorbed or cooked out and the “germ” begins to appear THEN cover it. --Take it off the heat and let it stand for 10 to 12 minutes. With this method, I now end up with fluffy quinoa every time!