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Rinse the quinoa in water. Bring 4 cups water and 1 teaspoon salt in a medium pot to a boil over high heat. Add the quinoa and return to a boil then reduce to a simmer and cover. Cook until the grains plump and cook through and the white thread becomes visible around each grain, 10 minutes. Turn off the heat, fluff with a fork, replace the lid and let rest another 5 minutes. Transfer to an airtight container in the refrigerator up to 5 days.