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.
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.
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.