1. In a fine-mesh sieve, pour in the quinoa. Under cool, running water, thoroughly rinse. While rinsing, rub and swish the quinoa with your hand. Drain out all the water.
2. In a small saucepan, heat the olive oil over medium-high heat until it shimmers. Cook the quinoa, making sure to stir regularly, for about 2 minutes, or until the water has evaporated and the quinoa has toasted.
3. Combine the water or broth and the salt into the saucepan. Let the mixture come to a boil.
4. Reduce the temperature to the lowest level. Keep cooking for 15 minutes with the lid on.
5. Remove the saucepan from the heat and leave it covered for another 5 minutes. Try not to peek.
6. Remove the lid from the saucepan. By this time, tiny spirals (the germ) should be separating off the quinoa seeds and twisting around them. To serve, gently fluff the quinoa with a fork. Return the saucepan to low heat if any liquid remains in the bottom of the pan or the quinoa is still crunchy, and simmer, covered, for another 5 minutes, until the quinoa soaks up all the water.
7. Afterward, serve your quinoa and enjoy.

This recipe yields delicious quinoa, and you might find yourself neglecting pasta and rice in its favor (don’t worry, we won’t judge). If you’d like to see some more ideas on how to cook quinoa, then this video recipe may interest you.