Ingredients:

  • 1 cup (170g) uncooked quinoa
  • 1.75 cups (415ml) water
  • 0.5 tsp (3g) fine sea salt
  • 1 tbsp (14g) olive oil

Instructions:

  1. Place the quinoa in a fine-mesh strainer and rinse under cold running water for 30 seconds, shaking well to remove all residue.
  2. Heat olive oil in a saucepan over medium heat. Add the rinsed, drained quinoa and stir for 2–3 minutes until it smells nutty and looks slightly golden.
  3. Pour in the water and salt. Increase heat to high and bring the liquid to a rolling boil.
  4. Immediately reduce heat to the lowest setting, cover the pot with a tight-fitting lid, and simmer undisturbed for 15 minutes.
  5. Remove the pan from the heat. Keep the lid on and let the pot sit undisturbed for 5 minutes to allow moisture to redistribute.
  6. Remove the lid and gently scrape the grains with a fork to separate them into a light, airy pile.