Place the quinoa in a fine mesh strainer and rinse it thoroughly under cool running water for about 30 seconds. This removes the natural coating that can cause a bitter taste.

Transfer the rinsed quinoa to a saucepan and add water or broth. Season with a pinch of salt and add the olive oil. Cover with a lid and bring it to a gentle simmer on the lowest heat. Cook for about 15 minutes without opening the lid.

After 15 minutes, remove the pot from heat and keep it covered for another 5 minutes. Don’t lift the lid! The steam will finish cooking the quinoa and help the germ separate from the kernel, forming the signature spirals or rings.

Uncover and fluff the quinoa with a fork. Serve it warm as a side dish or use it as the base for bowls, salads, or other recipes.