I prefer to cook my quinoa in all water and finish with heavy cream in this one. I add heavy cream when the quinoa is just about done, let it warm up and thicken a little, then spoon a touch more when I have a serving. I also salt it of course:
In truth I prefer grains like millet, oats, amaranth, and bulgur to quinoa. I think texturally they're a bit more interesting and I also like the flavor more The biggest draw with quinoa is that it's a complete protein, which other grains can't boast. Amaranth is close to being a complete protein, though.
And teff is no slouch: