Cook quinoa as you would rice. Rinse it thoroughly and transfer it to boiling salted water. Reduce the heat to low (setting 3) and let it simmer gently. The quinoa is ready when small rings start to separate from the grains. Drain and allow to cool. Quinoa is most commonly used in cold salads, but it can also be served as a warm side dish with a main course. For one portion, you only need to cook 50 ml of quinoa (such a small amount is best measured using a measuring cup in millilitres). Quinoa expands significantly during cooking. If you prepare more quinoa than you can eat, you can store it in an airtight container in the fridge for up to 5 days.