What To Do:
1. Rinse the Quinoa: Place the quinoa into a fine-mesh strainer. Rinse under cold water for a solid minute, swishing the quinoa with your hand while rinsing. Drain. (If you don’t have a fine mesh strainer, you can skip this step.)
2. Toast the Quinoa: In a medium sauce pan over medium-high heat, add 1 teaspoon of canola oil and the drained quinoa. Cook, stirring, for 1 minute.
3. Cook the Quinoa: Add 2 cups water and ½ teaspoon salt to the pan. Bring to a rolling boil. Reduce heat to low and cook, covered, for 15 minutes. Remove pot from heat and let stand, COVERED, for 5 minutes...don’t lift the lid! Fluff the quinoa gently with a fork.
(Note: If any liquid remains in the bottom of the pan or if the quinoa is still a bit crunchy, don’t worry, just return the pot to low heat and cook, covered, for another 5 minutes, until the water has been absorbed.)
4. Prep Ingredients: Roughly chop kale and cilantro. Zest one lemon. Halve both lemons.