When the water boils, add the quinoa and salt. Reduce the heat to a high simmer.

Partially cover the pan and cook until the water is almost evaporated. Stir occasionally. When the quinoa is done, turn off the heat and cover.

After about 5 minutes, remove the quinoa to a large mixing bowl. After it has cooled, spread the quinoa thinly on a cookie sheet.

Let the quinoa dry on the cookie sheet for 2 hours at room temperature.

Preheat the oven to 325°F.

Place the cookie sheet in the oven and toast the quinoa for 30 minutes. About every 7 minutes gently stir the quinoa and re-spread it so that it remains a thin layer.

Cool on the cookie sheet, then store in a tightly sealed container.