Wash the quinoa in a mesh strainer rigorously with water for about 2 minutes. You will see a slightly milky-coloured water coming from the quinoa which is the saponin you are washing off. Shake the excess water out of the mesh.
In a pan over medium-high heat, add olive oil. You're now going to dry the quinoa by adding it to the pan and letting it heat up for about 2 minutes. There should be a slightly sizzling while the water is drying off.
This toasting process adds a delicious slightly nutty flavour to the quinoa. Add the broth or water to the pan and the salt.
You can add in extra flavours if you want — garlic powder, onion powder, etc. Stir, and bring to a boil.
Lower to medium heat and cover, cooking for 15 minutes. Stir once every 5 minutes to ensure all the quinoa is being thoroughly cooked and so none of the quinoa stays on the bottom long enough to be burned.
You don't want to cook quinoa for any less time than this else you will get mushy quinoa, and don't stir it too often. Just allow it to cook.
When all of the water has been absorbed, the quinoa is finished cooking. Your quinoa should look fluffy and the seeds should be puffed up.
Remove the quinoa from the heat, and use your fork to fluff the quinoa a bit. This process helps to lighten the quinoa and releases some extra flavour. I like to leave the quinoa in the pot, off of the hot stove top, for about 5-10 minutes since the residual heat of the pot takes out any excess liquid and cools it down a bit.
Serve the quinoa and try some delicious quinoa recipes!
Sometimes red quinoa takes longer than 15 minutes to cook! If it’s not fully cooked after 15 minutes, continue to stir for an extra 5 to 10 minutes until fully cooked.