1
Adjust rack to middle position and preheat oven to 425 degrees.
Place quinoa in a fine-mesh strainer and rinse for 1 minute. Add to a small pot along with 1 cup water (2 cups for 4 servings), stock concentrate, Southwest Spice, and a pinch of salt and pepper. Bring to a boil, then cover and reduce to a low simmer. Cook until quinoa is tender, 15-20 minutes.
Keep covered off heat for at least 10 minutes or until ready to use in step 4.