In a medium to large saucepan (depending on how much quinoa you’re cooking), combine one part quinoa with two parts water.

Bring the water to a boil, reduce the heat to low and cover. Cook until all of the water is absorbed, 15 to 20 minutes. Fluff the quinoa with a fork.

Transfer the cooked quinoa to a large baking sheet (or two) and spread the cooked grain out evenly. Let it cool to room temperature.

Measure the quinoa into the desired amounts and scoop into resealable plastic bags. I typically use the sandwich-sized Ziploc bags, which hold 2 cups of cooked quinoa.

Squeeze all of the air out of the bags and seal them. Place the small Ziploc bags into larger freezer-proof Ziploc bags.

To defrost, take one or more bags out of the freezer and allow the quinoa to defrost at room temperature. Alternatively, dump the quinoa into a bowl (you may have to cut the Ziploc bag open with scissors to get the quinoa out) and cook it in the microwave for one minute.