Toasted Quinoa

Here's a little spin on cooking Quinoa.
Using 1 c. Quinoa + 1 3/4 c. water + 1 - 1 1/2 Tablespoons Olive Oil + Optional Bragg's to taste (see below).
- Rinse the quinoa thoroughly
- Add to a hot pan and stir around for about 3-5 minutes
- The quinoa will end up being dry (just like it was before you rinsed it). You will notice the difference in the way it moves around the pan more easily once it is dried.
- Let it cook/toast this way for about 1-2 minutes, being careful not to burn it. If it is sticking drastically to the pan you can remove it from the heat or lift the pan above the heat. The pan should have plenty of residual heat in it to gently toast the quinoa.
- Add the oil and stir to incorporate, letting cook an additional 1-2 minutes. If it's not sizzling, move the pan back to the heat. At this point the aroma should be like a pleasant popcorn-like smell.
- Add the water, being careful of splattering.
- Bring to a boil, cover and lower heat to a simmer.
- The quinoa takes about 15 minutes to cook (hardly much time at all).
- Turn heat off, stir quinoa, return lid and let sit for an additional 5-minutes.
- I love eating my quinoa with Bragg's liquid aminos and sauteed kale or braising greens. yummmmm