Cooked Quinoa

Bring 2 parts water or low-sodium broth to a boil, add 1 part rinsed quinoa, and reduce the heat to low. Cover and simmer until the grains are tender, about 15 minutes. Let cool, then transfer to an airtight container and store in the refrigerator for up to 4 days. Use quinoa to bulk up your favorite lunch salad, or combine it with olive oil, vinegar, and chopped vegetables and fresh herbs for a hearty grain salad.