Place quinoa into a fine-mesh strainer and rinse vigorously under cold running water for 45 to 60 seconds, rubbing the seeds between your fingers. Rinsing strips away saponin, a natural bitter resin coating that protects the plant from insects.

Optional flavor booster: Heat 1 tsp olive oil in a saucepan over medium heat, add the drained quinoa, and toast stirring constantly for 2 minutes until fragrant and lightly nutty.

Pour in 1.75 cups of water (or vegetable broth) and fine sea salt. Bring the mixture to a brisk rolling boil over medium-high heat.

Once boiling, drop heat to low, cover the saucepan tightly with its lid, and simmer gently for 15 minutes undisturbed.

Check at 15 minutes: liquid should be completely absorbed and the delicate outer germ ring (little white spiral spiral) should have uncoiled from the seed.

Remove the saucepan from the stove, leave the lid on, and let it steam rest for 10 minutes. This crucial rest absorbs surface moisture.

Uncover, fluff with a fork, drizzle with a squeeze of fresh lemon juice, and serve warm or chilled in salads.