TOAST QUINOA: Heat a medium-sized pot over high heat. Add the dry quinoa to the pot (don't add oil). Toast the quinoa for 4-6 minutes, stirring regularly, until it smells nutty. Watch carefully to prevent burning.
RINSE: Pour toasted quinoa from pot to a fine mesh sieve and rinse under cold running water for 30 seconds. Shake off excess water. (This step removes bitter saponin coating).
COOK: Return rinsed quinoa to pot along with salt and water. Set to medium heat. Wait until the water starts bubbling gently across the entire surface. Once bubbling, cover the pot with a lid, reduce the heat to low, and simmer for 13 minutes. Do not lift the lid, stir, or disturb the quinoa during this time. After 13 minutes, check to ensure all the water has been absorbed by the quinoa. (Larger batches will take longer).
REST: Quickly replace the lid if removed and take the pot off the heat. Let the quinoa stand, covered, for 10 minutes. This step is crucial as the quinoa will continue to steam and finish cooking.
COOL: Uncover, fluff quinoa with a fork, and serve.
Notes
Note 1: Among over 120 varieties, white, red, and black are most common, with tri-colored quinoa a mix of all three.
White Quinoa: The most widespread, often simply labeled as quinoa.