- 1 cup dry quinoa (any color)
- 1 1/2 cups water
- 1 teaspoon olive oil
- 1/4-1/2 teaspoon sea salt
Rinse quinoa in a fine mesh strainer under cold running water for 30 seconds.
Transfer quinoa to a small saucepan (with tight-fitting lid). Add water, oil and salt to taste. Bring to a boil, then cover and reduce heat to medium-low and simmer for 15 minutes. Turn off heat and allow quinoa to stand 5 minutes. Remove lid and fluff with fork.
Cooked quinoa will keep for about 5 days in the fridge.
Makes about 3 cups.