I am not a professional baker, these days I have found love in baking brown breads at home.  I want to bake a loaf of 400g, for that I take below measurements    300g of wheat flour 100g of water 2 table spoon of Fresh Instant Yeast 2 table spoon of sugar 2 table spoon of Oil 1 tea spoon of Salt 0.5 tea spoon of bread improver    But some how when I finish making the dough the end weight is around 600g.  What should be a measurement of ingredients if I want to make 400g of bread loaf?  If out of 600g dough I pluk out only 400g and keep it to rise, it do not rise the way I want like the bread loaf of 400g which we get in stores. 
You should always try to first bring hot quinoa to room temperature and follow the rest which you already mentioned. That works great, else if you try to pack it when it like burning hot, then the steam kind of stays in the packed room which later creates moisture and later spoils the food even though you keep it in the refrigerator.   Best worked for me is by cooking quinoa in the night. Now I have lot of time to bring it to room temperature followed by pack it, store it and use it.  