Prep notes: I like to mix a small amount of tri-colored quinoa into white quinoa for interest and color.
2 cups quinoa
filtered rinsing and soaking water
2 Tablespoon vinegar, lemon juice or Bubbies Pickle juice
1/2 tsp sea salt
1 cup filtered water (approximate)
Rinse quinoa: add to a bowl along with water to cover, swirl with a spoon, drain through a mesh strainer. This gets rid of the naturally occurring soapy residue. If your quinoa is still foaming, rinse again.
Soak quinoa: return quinoa to the bowl. Cover with water, plus 1/2 inch additional water. Add lemon juice, vinegar or Bubbies pickle juice. This will help with the digestability of the quinoa by getting rid of most of the hard-to-digest anti-nutrients. Stir well. Let set on a counter all day or over night. You can soak up to 16-20 hours.
Cook quinoa: drain the soaking water and rinse. (Rinsing washes away the anti-nutrients.) Drain quinoa in a mesh strainer. Place in a 3-4 quart covered sauce pan. Add 1 cup water (more or less. quinoa should be covered with water plus 1/4 inch). Add sea salt and stir. Cover and bring to a boil. Simmer for 5 minutes. Remove from heat and let set 10 minutes or until all the liquid is absorbed. Fluff and serve.
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