Ingredients:

3 cups quinoa

4 cups water

2 tsp sea salt

¼ cup olive oil

¼ tsp ground saffron

½ tsp Kashmiri Garam Masala

Procedure:

1. Wash the quinoa by placing it in a fine mesh colander and rinsing thoroughly.

2. To cook the quinoa in a rice cooker: place all the ingredients in the rice cooker bowl. Use a long-handled wooden spoon to stir gently for 1 minute to dissolve the salt. Cover, set the rice cooker timer to 30 minutes and switch on.

3. To cook the quinoa on the stovetop: Place all the ingredients in a large pot, stir gently for 1 minute to dissolve the salt, and bring to a boil. Reduce heat to low, cover, and cook for 30 minutes, without stirring. 

4. Fluff the cooked quinoa with a fork and serve as you would rice.