1 cup quinoa (any variety — white or golden, red, or black)
light olive oil
2 cups liquid, such as broth or water
1/4 teaspoon salt (optional)
Place the quinoa in a fine-mesh strainer, and rinse thoroughly with cool water. Rub and swish the quinoa with your hand while rinsing, and rinse for at least 2 minutes under the running water. Drain.
Heat a drizzle of olive oil in the saucepan over medium-high heat, and add the drained quinoa. Cook, stirring, for about 1 minute, letting the water evaporate.
Stir in the liquid and the salt and bring to a rolling boil.
Turn heat down to the lowest setting. Cover and cook for 15 minutes.
After 15 minutes, turn off the heat and remove the pot from the burner. Let stand for 5 minutes, covered.
Remove the lid, fluff the quinoa gently with a fork, and serve. You should see tiny spirals (the germ) separating from and curling around the quinoa seeds.