HEAT a skillet or other wide, shallow pan over medium heat.

ADD the quinoa to hot, dry pan.

TOAST the quinoa for 5 to 7 minutes over medium-low heat.

STIR occasionally until the quinoa smells nutty and begins to pop and crackle.

POUR the water or broth and salt into the pan after the quinoa is toasted.

BRING the liquid to a boil.

COVER the pan with the lid after it begins to boil.

COOK for 15 to 20 minutes, or until the liquid is all absorbed.

REST the pan off the heat with the lid on for 5 minutes to allow the quinoa to finish by steaming.

FLUFF quinoa with a fork.

SERVE warm or cold alone as a side dish or mixed in a salad or casserole.

Pressure Cooker Instructions

POUR the quinoa, salt, and water into the pressure cooker pot.

PRESSURE COOK on high for 1 minute. (It will take about 5 minutes to pressurize.)

LET the pressure cooker naturally release pressure. If you are in a hurry, let the pressure naturally release for about 15 minutes before manually releasing the pressure.

FLUFF with a fork and serve.

Rice Cooker Instructions

SPRAY the rice cooker pan to prevent the quinoa from sticking.

POUR the quinoa, salt, and water into the rice cooker pot.

CHOOSE the white rice setting if your rice cooker has one. It cooks for about 30 minutes. Let it rest for about 5 minutes after it is done. Then fluff with a fork and serve.