Okay... odd question...
What is the texture of cooked Quinoa? The reason I ask is that I am not a big fan of the texture of brown rice. I do eat regular rice (really infrequently, like 2-3 times a month) couscous, ect. So, I just want to prepare myself!
It depends on how much liquid & how long you cook it. I tend to like it softer and mushier, when I have it in place of oatmeal, ( I actually prefer creamy oatmeal,) or mixed with a sauce, like pesto, or tomato sauce, or just butter & Pamesan cheese. It is my white rice substitute.
Usually you cook quinoa with about 1 part quinoa and 2 parts water. I look in the pot just a few minutes
before it's about done. If it looks too dry & fluffy to me, (couscous like,) I'll simply add in a little more water and cook it another couple minutes.
If I want it drier, a little chewier & fluffy, I'll take it off the stove earlier and fluff it with a fork, or take the lid off the pot near the end if it looks like there is still too much water, so the water evaporates out while cooking. Same if I added too much water. Just take the lid off.
It may take a few times of cooking it to find the texture you like.
This was something no one addressed to the OP. Even if she starts cooking vegetables, she's probably not going to get it right the first time. She may end up with overcooked wilted mush the first couple times and totally hate that vegetable,
because it wasn't cooked properly, and/or she didn't find a recipe she likes
and can cook it properly.
Broccoli is one of my favorite veggies. I don't care for it just blanched, like for veggies & dip. It's too hard and well, raw for me.

. Of course, I've also had it over-steamed to soggy oblivion at buffet tables.

If I had never had it cooked till it's soft enough for me, but still has a crispy bite, I'd say I hate broccoli.
When I first tried quinoa. I didn't like it. It was way too bland, and as much as people say they can have it instead of rice, it
does have a little flavor. So it's not bland like rice. That is why when I explain it now, I always say it has a bit of nutty flavor. AND it has to be well rinsed. I don't think I rinsed it well the first time.
Since I really liked the idea of it as an alternative protein. (It is actually the ONLY grain that is a complete protein.) And I didn't have blood sugar dips after eating it. I had to rethink how to use it. I prefer it with strong sauces like pesto, curry, tomato sauces.
It took time for the subtleties to grow on me. As someone here said, you have to try a food few time for the taste buds to adjust. Also, I was expecting a
rice taste, which it is not. I had to readjust my thinking. Quinoa tastes like
quinoa. Now, I love couscous.
BTW, quinoa can be cooked in large batches (once you figured out how you like it cooked,) and stored in the fridge like rice, to be reheated quickly for meals or oatmeal. This saves time for the people hoping to shave off time & steps in cooking.
If you have a Trader Joes near you, you can buy the boxed, pre-rinsed quinoa for the same price ($3.99) as the bulk, non-rinsed quinoa at the health food store, or at Whole foods, (which sells them in bags.)
