If using sprouted quinoa, add quinoa to a small saucepan and toast over medium heat for 2 minutes, stirring occasionally, being careful not to burn. If using quinoa that’s not sprouted and you’d like soaking instructions, see notes*. Otherwise, proceed to step 2.
Then add salt, curry powder (optional), and water and bring to a boil. Once boiling, reduce heat to a simmer, cover, and cook for 20 minutes or until all water is absorbed. Be sure the quinoa isn’t boiling, but cooking at a gentle simmer.
Store cooled leftovers in the refrigerator up to 5-6 days, or in the freezer up to 1 month.
*Soaking grains helps to remove some of the naturally occurring phytic acid in the grain, which helps improve digestibility and speed cook time. To soak: Rinse quinoa thoroughly then add to a large mixing bowl or pot and cover with twice the amount of lukewarm water (2 cups water, 1 cup quinoa). Soak uncovered at room temperature for at least 2 hours, or overnight. Then drain and rinse once more. If For cooking soaked quinoa, you’ll add 1.5 times as much water as quinoa to a saucepan, which in this case would be 1.5 cups. Bring water to a boil, then add quinoa and bring back to a boil. Then lower heat to a simmer and cover. Cook until water is completely absorbed and rice is tender – about 15-25 minutes (will depend on whether or not the quinoa was soaked). Drain off any excess water if there is any. I like to turn off the heat and remove the lid for 10 minutes so the rice gets fluffier. Then return the lid to keep warm until serving. *Prep time reflects soaking for 2 hours. If using sprouted quinoa or not soaking your quinoa, prep time is 0 minutes. *Recipe as written yields about 2 cups cooked quinoa.