1 c. uncooked quinoa [rinsed if specified by package]
2 c. spring water
1 tsp. sea salt
1 tsp. fresh black pepper
2 cups of collard greens [optional, will not change the process]
1. Measure out 1 cup of quinoa, pour it into the strainer, and then rinse it with cold water. The reason for doing this is to remove small particles of chaff that may have gotten into the mix along the way. Post-rinsing, dump the quinoa into a saucepan and add 2 cups of water.
2. Add 1-2 teaspoons of sea salt and 1-2 teaspoons of fresh black pepper and stir to mix it in.
3. Bring the pot to a boil over medium/high heat, then cover and reduce to a simmer. In total, the quinoa will take about 20-25 minutes to cook. Every 5 minutes or so, remove the lid and stir. You’ll notice the water slowly evaporating and the quinoa getting fluffier.
4. If you feel like it, add about 2 cups of chopped greens to the pot at the 15-minute mark [spinach, kale, collards, arugula, etc.]. Replace the lid and allow the greens to steam for 3 minutes then stir them into the quinoa and continue cooking. The quinoa is done cooking when there is no more water and it appears fluffy.