Place the uncooked quinoa in a fine-mesh strainer and rinse thoroughly under cold running water for approximately 30 seconds to remove the naturally occurring saponin coating.

Transfer the rinsed quinoa to a medium saucepan and add 2 cups of liquid and the sea salt.

Place the saucepan over medium-high heat and bring the mixture to a rapid boil.

Reduce the heat to the lowest setting, cover the pan with a tight-fitting lid, and simmer for 15 minutes or until all liquid is absorbed.

Remove the saucepan from the heat source and let it stand, covered, for 5 minutes to allow the grains to steam and stabilize.

Remove the lid and use a fork to gently fluff the quinoa, separating the grains before serving.