Next time I might try using part quinoa flour, though. (nourishingdays.com)
Here I'd suggest going on the soggy side a bit (more like 1 part quinoa for 2 parts water) because the bits of quinoa around the exterior of the loaf ended up a bit crunchy — which I didn't mind, but may not be the texture you're going for. (heynutritionlady.com)
A tip: there is nothing magical about quinoa - you can make as much as you want well in advance - just use1 part quinoa to 2 parts liquid (I like to use chicken stock). (epicurious.com)