Start by rinsing the quinoa in a fine mesh sieve under cold water.

In a medium saucepan, combine the rinsed quinoa, water, and a pinch of salt.

Bring it to a boil, then reduce to a simmer, covering it for about 15 minutes.

Once the quinoa has absorbed all the water, remove it from heat and let it sit covered for 5 minutes.

Fluff it with a fork to separate the grains.

Preheat your oven to 350°F (175°C) and spread the fluffed quinoa evenly on a baking sheet lined with parchment paper.

Toast the quinoa in the preheated oven for about 10 minutes.

In a large skillet, heat a tablespoon of oil over medium heat.

Once the oil is hot, add a small amount of quinoa to the pan and allow it to puff.

Stir frequently to prevent burning.

Once puffed, transfer the quinoa to a paper towel-lined plate to drain excess oil.

Let it cool completely before storing.