If using prewashed quinoa, measure the quinoa and transfer it to a medium-sized bowl, and fill it with water. Next, pour the contents into a fine-mesh sieve, then rinse the quinoa again with fresh water and set aside.
When using unwashed quinoa, measure it and place it in a bowl. Then, fill it with clean water and allow it to soak for approximately 20-30 minutes.
Now, use a wire whisk to swish the quinoa around to remove the soapy residue from the quinoa.
Next, pour the contents into a fine-mesh sieve, then rinse the quinoa again with fresh water and set aside.
Using a large non-stick pan, heat the pan to medium-low. Put the rinsed quinoa into the saute pan, creating a thin layer. Shake the pan to level out the quinoa.
Once the quinoa gets hot, the water is absorbed, and the quinoa starts making a popping noise.
Keep moving the quinoa around the pan with a wooden spoon until the quinoa grains start to brown. It browns quickly, so don't leave it unattended.
When the quinoa is brown and smells nutty, please remove it from the pan from the heat and allow it to cool completely.
Store it in a container with a top in the refrigerator.
Add sunflower seeds to toasted quinoa if desired.