Rinse quinoa in a mesh sieve over cold running water for about 2 minutes. Let drain.
Bring 4 cups of water to a boil and add quinoa. Turn down to a simmer and cook for 10 minutes. Drain really well.
Turn the oven broiler to high and position a rack in top third of oven.
Put quinoa back in the pot and mix in olive oil and salt. Spread thinly and evenly on a baking sheet.
Broil for 8-10 minutes (times may vary depending on your oven). Watch it carefully and stir half way through. You will hear it start to pop and it will start to toast. Keep a very close eye in the last half of broiling. There should be no moisture left so if necessary lower the oven rack and toast a little longer until it is dry and crispy. For extra insurance, turn off the oven and let the quinoa cool down in the oven.
When done let cool completely on the tray. It must be cooled completely before mixing with the other ingredients.
Store any extra toasted quinoa in an airtight container in the fridge and use to top breakfast cereals, yogurt, salads, grilled vegetables etc.