In a pot combine quinoa with water and salt, if using. Bring to a rolling boil. Reduce heat to a simmer and cover. Cook for 15 minutes or until the liquid has evaporated.
2 cup water, 1 cup quinoa, ½ teaspoon salt
Remove the pot from the heat. Remove the lid and cover the pot with a paper towel or tea towel. Let set for 12 minutes. Remove the lid and towel and fluff with fork.
Serve hot, warm, or cold.
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Notes
Nutritional values are approximate and based on ⅙ the recipe. Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days.To freeze: Cool the quinoa completely and transfer to a freezer-safe container or ziptop freezer bag. Remove all the air from the bag. Chill completely before storing in the freezer. Use within six weeks. Variations:
If you'd like to make a pilaf, sauté the pseudo-cereal in some olive oil or butter until a bit toasty, then add the cooking liquid.
Traditionally, quinoa is served for breakfast with honey.
Uses: Serve cooked quinoa as a side dish to cooked meats, in salads, as a base for bowl meals, or in recipes that call for cooked rice.