- 1 cup uncooked quinoa (any variety — white or golden, red, or black)
- Olive oil, optional
- 2 cups water or broth
- 1/2 teaspoon salt
Measure 1 cup of quinoa and place into a fine-mesh strainer. Rinse thoroughly with cool water for about 2 minutes. Drain. Heat a drizzle of olive oil in the saucepan over medium-high heat, and add the drained quinoa. Cook, stirring, for about 1 minute to toast the quinoa.
Stir in 2 cups of water or broth and the salt. Bring to a rolling boil. Turn heat down to the lowest setting. Cover and cook for 15 minutes. Remove the pot from heat and let stand for 5 more minutes, covered.
Fluff the quinoa gently with a fork, and serve. If any liquid remains in the bottom of the pan or if the quinoa is still crunchy, return the pot to low heat and cook, covered, for another 5 minutes, until all the water has been absorbed.