To cook quinoa, in a medium saucepan bring 1 1/2 cups water to boiling. Stir in 3/4 cup rinsed and drained quinoa; reduce heat. Simmer, covered, 12 minutes or until tender; drain. Spread on a paper towel-lined baking sheet and cool 10 minutes. To toast quinoa, in a large nonstick skillet heat 2 tsp. olive oil over medium-high heat. Add half of the quinoa; cook and stir 5 minutes. Spread in skillet and cook 10 minutes more or until quinoa is brown and has a nutty aroma, stirring occasionally. If quinoa browns too quickly, reduce heat to medium. Repeat with remaining quinoa and additional oil.
Store leftovers, covered, in refrigerator up to 2 days.