Stovetop:

Place Quinoa and water in a pot, add salt. Bring it to a boil and immediately add lid and turn down to a bare simmer. Cook for 15 minutes for al dente, when the quinoa is just starting to form little tails. Remove from heat. Place an absorbent, clean kitchen towel over the top of the pan and cover with the lid. Let the Quinoa rest for about five minutes, then fluff with a fork.

Instant Pot:

To the bottom of the liner, add 1 teaspoon oil. Add quinoa, then salt, then water, using the water to wash down any quinoa stuck to the sides of the pot. Seal and set to High Pressure, 1 minute. Allow a 10-minute natural release, then manually release any pressure. Working quickly, remove liner from the Instant Pot, cover with a clean towel, lid and allow to sit for five more minutes. Fluff with a fork. For best results, use a thin spatula rather than a spoon to remove quinoa from the liner.