RINSE: Place the quinoa into a fine mesh strainer and rinse under cool water for at least 30 seconds.
COMBINE: Add the quinoa, salt, and water to a medium saucepan. Bring to a boil over medium-high heat.
REDUCE: Reduce the temperature to a simmer and allow the quinoa to cook until all of the water is absorbed. This can take 10 to 20 minutes. .
COVER: Remove the saucepan from the heat and cover. Let the quinoa sit for 5 to 10 minutes.
FLUFF: Remove the lid and fluff with a fork.
SERVINGS SUGGESTIONS: I usually add a drizzle of olive oil and sometimes massaged lacinato kale to cooked quinoa. I serve it with my Mediterranean Meal Prep Bowl.Quinoa is a great substitute for Moroccan Couscous if you're avoiding gluten.STORAGE SUGGESTIONS: Leftover quinoa can be stored in the fridge in an airtight container for up to a week.