How to Cook Quinoa

For those of you wondering what my method for cooking quinoa is I found it on the Internet. I found that I had to cut back on the ratio of quinoa to water as 1 cup of uncooked quinoa yields 3 cups cooked and as a single person I do not need that much cooked quinoa. So I cut the amounts in half and used 1/2 cup quinoa and 1 cup of chicken stock. Always use chicken stock instead of water for savory quinoa dishes as it results in much tastier dishes. I also add a bay leaf as I find this adds a nice savory flavor and I love bay. If you don't you could substitute with any fresh or dried herbs.

How To Cook Quinoa
Found on The Kitchn Website

Ingredients
1/2 cup Quinoa (any variety — white or golden, red, or black)
Olive oil
1 cup Chicken Stock (I use 1 cup of boiling water with an OXO chicken bouillon package)
1 Bay Leaf

Instructions
1. Measure out 1/2 cup quinoa and 1 cup chicken stock.
2. 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. If your strainer is a little to big and the dry quinoa tends to fall through, soak the quinoa for a few minutes to plump it up and then it should be fine to rinse in the strainer. Or if you do not have a fine mesh strainer you can use a cheesecloth lined colander.
3. 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.
4. Add in the chicken stock and bay leaf and bring to a rolling boil.
5. Lower heat  to the lowest setting and cook covered for 15 minutes.
6. After 15 minutes turn off the heat and remove the pot from the burner. Let stand for 5 minutes covered.
7. After 5 minutes remove the lid, remove the bay leaf, fluff the quinoa gently with a fork, and serve. (You should see tiny spirals (the germ) separating from and curling around the quinoa seeds.)