Place the quinoa in a fine mesh colander, then set the colander in a large bowl of cold water for about 1 minute and sake it around. Lift the colander out of the bowl and then rinse the quinoa under cold running water for about 1 minute until the water runs clear.
Add the rinsed quinoa to a pot and add vegetable stock or filtered water. Turn the heat to high and bring to a boil.
Once it boils, cover and reduce heat to low and simmer for about 12 -15 minutes until all of the liquid is absorbed and the little ‘tail’ of the quinoa has sprouted out.
Once the water is absorbed, remove it from the heat. Stir once then cover again and let it steam for 15 minutes—the quinoa will continue to absorb more water and become more fluffy.
Fluff with a fork and use as you would rice or other grains in recipes.
Notes
*If you are making a whole (16 oz) package of quinoa, this will be 2 1/2 cups of dry quinoa. You will need to cook this in 3 1/3 cups of broth or water.
Be sure to cover with a tight-fitting lid, so you don't get too much evaporation while cooking.
Allow that 15 minutes of rest time after cooking the quinoa. This is essential to absorb the excess liquid and make your quinoa fluffy.