Quinoa toasts dry in the saucepan until it smells nutty and browns lightly, then simmers covered in boiling salted water until every drop absorbs, finished with a fork-fluff and fresh tarragon.
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Toast quinoa in 2 1/2 quart saucepan over high heat, stirring constantly until it smells nutty and browns lightly (5-7 minutes ).
Remove quinoa from heat. Add water and salt. Lower heat and , covered, for 15 minutes or until quinoa is cooked and all liquid is absorbed.
Fluff with fork and add tarragon before serving.
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