Place the quinoa in a fine mesh sieve and rinse thoroughly under running water. Drain.

Melt the butter in a medium saucepan over high heat. Add the quinoa and toast until the water evaporates and the quinoa starts to turn golden, approximately 2-3 minutes.

Stir in the water or stock and bring to a boil.

Turn the heat to low and stir in the salt. Cover and cook for 15 minutes.

Remove from the heat and allow the quinoa to rest for 5 minutes, covered. (Don’t peek or the quinoa could turn sticky and gummy.)

Uncover and fluff with a fork. If there’s still liquid in the bottom of the pan, cover and return to the heat for 5 more minutes or until the liquid is absorbed.