2cupswater or broth(or a diluted or delicate broth, half water, half broth)
Kosher salt(to taste)
Instructions
Place the quinoa in a fine-mesh sieve and rinse with cold water (unless your quinoa is labeled pre-rinsed).
Pour the quinoa into a medium saucepan over medium high heat. You can toast the quinoa for a couple of minutes, stirring occasionally. Or add the broth or water immediately and season with salt. Bring to a simmer, cover the pot, and simmer for 15 to 20 minutes until the liquid is absorbed and the quinoa grains have sprouted their little tendrils. Remove from the heat.
Allow the quinoa to sit, covered, for about 5 minutes, then lift the lid, fluff the quinoa, and serve, or cool. If you want to cool the quinoa, your best bet is to spread it out on a large platter or baking sheet.
Notes
Quinoa is gluten-free.
You can tell when quinoa is done because the little sprouts will have released from the grains.
Make sure to let the quinoa sit for 5 minutes, covered, before fluffing it.
Cooked quinoa will last for up to 5 days in the fridge. Discard it if it has an off smell.
You can also freeze it in freezer-proof containers or heavy-duty zipper top bags — just press the air out, seal it up, and it will keep for months. Make sure to label the bag with the date and contents, and you can pull out what you need, and seal the bag back up.