Place quinoa in a fine-mesh strainer, then place the strainer in a bowl. Fill with cold water and soak for 5 minutes.
Discard the soaking water and thoroughly rinse quinoa under running cold water for 30 seconds. Shake to remove excess water.
Transfer quinoa to a medium-sized pot and add the water and salt. Bring to a boil, then reduce the heat to low and cover. Simmer for about 15 minutes, until the quinoa is fluffy and soft, but not mushy (I recommend tasting a bit to check for doneness). The germ will have spiraled out from each grain. If the quinoa has reached the desired texture before all of the water absorbs, drain any excess water through a fine-mesh strainer.
Fluff with a fork to separate the grains before serving. Cooked quinoa will keep up to one week in an airtight container in the refrigerator.
To add extra flavor, swap out water for chicken or vegetable broth, plus ½ teaspoon of salt per cup of dry quinoa. You can also add fresh herbs, aromatic spices, or even crushed garlic for a burst of flavor.