Directions

• Cook the quinoa: In a fine-mesh strainer, rinse the quinoa under cool water for about 15 seconds, then transfer it to a 2- to 3-quart pot. Add 1 1/2 cups of water and a pinch of Kosher salt to the quinoa, and bring to a boil over high heat. Reduce the heat to low, cover the pot with a tight-fitting lid and steam the quinoa until the water has absorbed and the quinoa is tender, about 18 minutes. Transfer the quinoa to a sheet pan or a large plate and spread it out so that much of the residual moisture evaporates and it cools quickly. You want it to be no warmer than room temperature when you compose your salad.