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Heat the water over high heat in a saucepan until it is boiling.
Add the quinoa, salt (plus any optional aromatics, see below) and stir to combine. Reduce heat to medium to maintain a vigorous simmer. Cook the quinoa for 12-15 minutes, or until it is chewy and tender to the taste and looks translucent. (The white curlicue germs should also be poking out from the seeds.)
Drain the quinoa completely through a fine-mesh strainer.
Tranfer the quinoa back to the saucepan. Remove the pan from the heat, cover it with a clean dishtowel, and rest for 5-10 minutes so that the quinoa can steam.
Fluff the quinoa with a fork. Taste, and season with extra salt if needed.
Serve and enjoy!