Quinoa

White, red, or tricolor. White quinoa cooks up the softest and fluffiest, while red and black hold a chewier texture that stands up better in salads and grain bowls. Toast the rinsed quinoa dry in the pot for 3–4 minutes before adding water to give it a bit of nuttiness, which is the single biggest flavor upgrade for zero extra effort. Store dry quinoa airtight in a cool cupboard for up to a year (it carries natural oils, so the freezer buys you even more time), and cooked quinoa keeps 4–5 days in the fridge and freezes well. I cook a double batch almost every time because day-two quinoa is a 2-minute head start on lunch.

Quinoa cooks in 15–18 minutes and the difference between fluffy and mushy comes down to two numbers: a 1:1.75 quinoa to water ratio and a 5-minute rest off of the heat before you fluff. Rinse it first every time: quinoa comes coated in saponin, a natural compound that tastes bitter and soapy, and 30 seconds under cold water in a fine mesh strainer removes it. You'll know it's done when the little spiral tails pop out of each seed. Times for stovetop, Instant Pot, and rice cooker are below.