I've done a bit of testing, and when following my method for cooking, I've found that the perfect ratio is: 1 Cup of Quinoa to 2 Cups Water/ Stock. This is just enough to cook the seed,  resulting in fluffy, al-dente, 'individual-grain' results. This is also the perfect amount to allow the seed to swell the 3-4x its size that it needs to when cooking.