Cook Quinoa for Thursday and Friday
cups low-sodium chicken or vegetable broth or water
kosher salt (only if using water)
- Heat oil in a small stockpot on medium heat. Add dry quinoa and stir to coat.
- Let quinoa toast for 2 to 3 minutes. Stir in broth or water and salt. Cover and reduce heat to low; simmer for 25 minutes. Refrigerate until using.