For a hearty gluten-free side dish or a main course, quinoa is an ideal ingredient, as its flavor and texture make it great for salad when combined with beans, corn, and avocados.

The key to getting the right texture is a two-to-one ratio of water to quinoa. Equally crucial is keeping the lid on while cooking — that way, the quinoa is neither dry nor fluffy.

Removing the lid makes it hard for water to absorb, resulting in mushy quinoa. First, rinse off the seed’s bitter coating, stir into boiling water, and cook for about 20 minutes.

For extra flavor, use chicken stock, butter, and spices such as parsley and thyme. When time is up, turn off heat and let the quinoa sit with the lid still on for five minutes.