Heat the oven to 375°F and make sure the rack is low enough to hold a large pot. Rinse the quinoa in a mesh strainer under running water (or not; see the recipe note). Put the quinoa in a 3-quart pot (or larger) with 4 1/2 cups water and the salt.
When the oven is hot, bring the quinoa mixture to a boil over high heat. Stir once or twice, cover, and transfer to the oven.
Bake for 20 minutes; then check to make sure the water is absorbed and stir with a big spoon. The grains should be completely “exploded,” with a soft and fluffy texture almost like mashed potatoes. If it’s still grainy or is too dry, stir in 1/2 cup water and return the pot to the oven for another 5 to 10 minutes.
When the quinoa is ready, remove the pot from the oven, stir once more, cover, and let the pot sit off heat for at least 10 minutes or up to 20. Use right away or cool, transfer to an airtight container, and refrigerate for up to a week or freeze for several months.
— Recipe developed by The Bittman Project for Bob’s Red Mill