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To soak quinoa:
Stir to combine, in a tall lidded glass container, the quinoa, 1 cup warm filtered water, and apple cider vinegar.
Place a lid on the container and place in a warm spot such as the top of your refrigerator; allow to rest overnight, or while you leave for work, 12 to 24 hours.
Pour solution into a large glass bowl preferably with a spout. I use a large 8 cup glass measuring cup. Add warm water to the top and stir with a large spoon. You'll see lots of foam.
Tilt the bowl left, right, up, and down while pouring and scooping off the foam. Repeat this fill - stir - tilt process till water runs clear and foaming stops. You are removing anti-nutrients and bitterness so don’t slack here.
To cook soaked quinoa:
Scoop the rinsed quinoa and place it in a small saucepan; add 1 cup of filtered water.
Cover and simmer gently until the quinoa absorbs the fluid, about 12-15 minutes.
Fluff with a fork and enjoy. Store leftover in the refrigerator.